Sour Cream Hash Browns Potato Casserole

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“A lighter, non-cheesy alternative to the usual heavy hash brown casserole. The soup and sour cream and herbed stuffing mix are the only flavoring. No cornflakes, no potato chips. Slightly elegant in taste, a great side dish, especially if serving other dishes with cheese. IT's our holiday go-to recipe.”

Ingredients Nutrition

  • 32 ounces diced uncooked frozen hash browns (not shredded, sometimes called "southern style")
  • 1 medium onion, finely chopped
  • 1 -2 tablespoon butter, for sauteeing onion
  • 1 (10 3/4 ounce) can cream of chicken soup, not low fat, not low-salt
  • 1 (8 ounce) carton sour cream (can be lowfat)
  • Topping
  • 1 cup herb stuffing mix (whitebread not cornbread)
  • 12 cup butter


  1. Preheat oven to 350.
  2. (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
  3. Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
  4. Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
  5. Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
  6. Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
  7. If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
  8. I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).

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