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Submitted by queenofeats
"This is another recipe handed down from my husband's family. During the stressful meeting-of-the-parents times over the course of our relationship, this hash brown casserole was perhaps one of the only things I could look forward to without some level of hesitation! We still make it as often as we can justify it, which sadly is less often than we wish it were. (Stupid calories.) We have tried making it with low-fat ingredients and it does work nicely, but full-fat ingredients will make it shine. Note that the sizing of frozen hash brown bags doesn't always allow for you to buy a two-pound bag, so you may need to mix and match until you get that amount. We usually have some frozen hash browns left over when we make it, which can be used in any number of other recipes as desired. Also note that the topping is technically optional, but we highly recommend using it. It adds a wonderful texture that we would miss if it weren't included. If you have any casserole left over (no promises!) then this reheats well too."
photo by Lavender Lynn 
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 casserole
- Serves:
- 8-10
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ingredients
-
Casserole
- 2 lbs frozen hash browns, thawed
- 1⁄2 cup butter, melted
- 2 cups sharp cheddar cheese, shredded
- 1 (10 ounce) can cream of chicken soup
- 1 tablespoon salt
- 1⁄2 teaspoon garlic powder
- 2 cups sour cream
-
Topping (optional)
- 1⁄4 cup butter, melted
- 2 cups corn flakes, crushed
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directions
- Mix all casserole ingredients together in a large bowl, then pour into a greased 9x13 pan.
- If using the topping, mix the topping ingredients together in a medium bowl, then sprinkle it over the top of the casserole.
- Bake at 350 degrees, uncovered, for 1 hour.
Questions & Replies
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Reviews
-
This resembles a lot of similar recipes we've tried and most of our table talk had to do with the added salt. That and sharp cheese gives this a punchy, rich flavor that we liked. Otherwise it's just a simple, classic standard done well. Made for Pick A Chef.
Lavender Lynn
-
A little on the salty side. Should be a teaspoon (tsp) of salt instead of a tablespoon (Tbsp)
jmorris121653
-
I have been making this recipe (with addition of 1/2 cup chopped onions), for over 25 years. It is always a crowd and family favorite!
ptjville
-
A little on the salty side imo but otherwise ... Very yummy!
Stacy S.
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RECIPE SUBMITTED BY
queenofeats
- 3 Followers
- 14 Recipes
- 14 Tweaks
Welcome! I am a casual cook looking to expand my experience and creativity when it comes to feeding my husband and myself! I am a (yet unpublished) fantasy writer that is lucky enough to have a husband who understands and accepts why I don't have a "real" job of my own. We have two kids (the purring kind) that are more than enough for the time being!I spend most of my non-kitchen time reading, playing video games of all kinds (yes, we girl gamers ARE out there, and we don't have to limit ourselves to casual games if we don't want to) and writing. My husband and I are working on an independent game design for a kid-friendly RPG that might go somewhere (well, we're hopeful anyway.)I tend to add things "to taste" and do not often measure ingredients for myself unless I am baking. Please take the listed amounts for my recipes as suggestions, not unbreakable rules. You should know what you like and there's no shame in following that. I don't expect everyone in the world to like the same level of salt, pepper and other seasonings that I do. Just go with your instincts. When in doubt, add to taste and stop when you're satisfied. You can always add more but you can't take it back out!I have been a type 1 diabetic since 1996 and I have been working hard to get myself back on track during the last few years, after spending several years in poor control. This also includes getting my weight down (ugh.) I am eager to try low-carb and low-fat options that still retain plenty of taste! Sugar itself is not the enemy but it does still add up to carbs, so I have to be cautious.My favorite cookbook would have to be Recipezaar! I don't often use formal cookbooks since I prefer to use my laptop to store everything safely. When I do, my favorite book would have to be my Taste of Home cookbook from 2003. It was my first cookbook and has some amazing recipes in it that I would love to make more often.<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
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