Restaurant-Style Hashbrown Casserole503 Reviews
“This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar. ” - by MARBALET
Original recipe yields 4 to 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
- In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.
Amount Per Serving (5 total)
- 550 cal
- 48 g
- 38.4 g
Based on a 2,000 calorie diet
Reviews (503)Rate This Recipe
"I made this today and with some changes and it was excellent. I thawed the hash browns in a bowl in the microwave for about three minutes ( as mine were frozen when I wanted this and they seem to cook..." See more better as well), I used one whole stick of margerine melted, one whole container of sour cream( 16oz), omitted the onion ( overpowering) and the salt (soup and cheese both have enough). I mixed the soup, sour cream, shredded cheese, potatoes, margerine, pepper and a little bit of milk together until mixed. The milk makes it more creamy and less dry. I baked at 400 degrees in a very well greased pan ( grease grease grease the pan as this will stick bad--trust me on this) covered with foil for 30 minutes. I then melted a couple of tablespoons of margerine and mixed in a couple of handfuls of crushed corn flakes ( don't really need the extra margerine but I like it so I use it :)) remove foil from pan and sprinkle on top. Bake 10 more minutes or until cornflakes are well browned. This was delicious with the changes I made and next time I think I will use a can of cheddar cheese soup ( or southwestern cheddar soup) instead of the cream of chicken the recipe calls for. Granted these aren't the healthiest changes but I would rather eat a small amount of good rich food than a lot of so-so tasting stuff!"
"I have been making this for yrs. and reviewed it in the past. I have lightened it up for lifestyle changes that we have made in our family. I now use fat free cream of chicken soup and omit the butter..." See more, replacing it with fat free sour cream. I don't add any salt, use extra freshly ground pepper and about 1/2 the cheese, mixing some in the casserole and sprinkling the rest on the top! It is still delicious! MY 14 yr old daughter wouldn't touch it in the past,now she loves it.Do use a good sweet onion if possible!"
"Excellent recipe !! very good flavor - I did change 2 things - I used 2 cans of cream of chicken & mushroom soup because that is what I had on hand and I also added extra shredded cheese. This was eve..." See moren better the second time. I reheated what was left over in the oven at 350 uncovered. The top was nicely browned and slightly crunchy, potatoes moist, and the flavor was oh so awesome. Love this recipe - Thank you for sharing !!!"
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