Hash Browns Casserole

"This recipe came out of Taste of Home magazine. I have been making it for about 5 years now and everyone who eats it loves it. It is an easy side dish."
 
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photo by Juenessa photo by Juenessa
photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
1hr 20mins
Ingredients:
6
Yields:
1 casserole side dish
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ingredients

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directions

  • Combine all the ingredients in a large bowl except the parmesan cheese.
  • Spread into greased 9 X 13 casserole dish.
  • Top with parmesan cheese.
  • Bake uncovered at 350 degrees for 55 to 60 minutes or until golden brown on top.

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Reviews

  1. This is very similar to a recipe that I've used for years. This is great for breakfast gatherings and Christmas morning. I use a cup of diced ham, 2 cups of sour cream, top with cheddar cheese, and bake at 375 degrees. I'll try the garlic salt next time!
     
  2. I have a recipe very simialr to this that I make at home. Instead of Cr.Potato soup though, I use 1 can cr.mush and 1 can cheddar cheese soup. That makes it very cheesy and delicious
     
  3. This was a pretty good hashbrown casserole, except that I felt it didn't have enough cheese (but then, I always want more cheese on everything). I didn't care for the chunks of potatoes in the cream of potato soup; they didn't blend very well with the hasbrowns, so next time I'll probably dig them out. I also added 1/2 onion, chopped fine, and sprinkled the top with freshly ground black pepper instead of the parmesan cheese. I'm sorry, I think I had Cracker Barrel on the brain or something. :)
     
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Tweaks

  1. I have a recipe very simialr to this that I make at home. Instead of Cr.Potato soup though, I use 1 can cr.mush and 1 can cheddar cheese soup. That makes it very cheesy and delicious
     
  2. This was a pretty good hashbrown casserole, except that I felt it didn't have enough cheese (but then, I always want more cheese on everything). I didn't care for the chunks of potatoes in the cream of potato soup; they didn't blend very well with the hasbrowns, so next time I'll probably dig them out. I also added 1/2 onion, chopped fine, and sprinkled the top with freshly ground black pepper instead of the parmesan cheese. I'm sorry, I think I had Cracker Barrel on the brain or something. :)
     

RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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