Simply Potatoes® Cheesy Hash Browns

Simply Potatoes® Cheesy Hash Browns

18 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h
Recipe by  Simply Potatoes®

“Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish. You can't go wrong with this recipe!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
  2. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

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Reviews (18)

Rate This Recipe
happyschmoopies
56

happyschmoopies

I have been using this recipe for years and we love it. Our favorite version though is to use the Simply Potatoes Southwest Style hashbrowns instead of the plain hashbrowns. This gives it a real kick and has tons of flavor. If I use the Southwest style I leave out the onion. I don't usually have cornflakes on hand, so, I generally just use crushed Ritz crackers instead. The potatoes do stay a little firm which we like, but, if you like them softer - I would saute the potatoes a little before mixing everything together.

C R Henning
39

C R Henning

This is the only way I prepare hash browns for company now. It is so good and very easy to prepare the night before and throw in the oven in the morning. The only changes I make are that I use half of the cheese and double the onion. I like big chunks of onion, too. You will not be disappointed! I've tried this with and without the topping and I really prefer it without. UPDATE: This is still my favorite way to prepare hash browns, but I have tried a few additions with some really great results. The best meat additions are either 3 heaping Tbls. Canadian Bacon, diced small or Pancetta, finely diced and sautéed. And adding just a pinch of red pepper flakes kicks up the flavor enough to make you wonder "WHAT is in there"?

Medic's Wife
23

Medic's Wife

I make this ALL the time at breakfast! I discovered this recipe at the hospital I worked at. They make this casserole and it always goes fast! I also make this minus the topping(ill have to try that) and instead of cream of chicken soup I use cream of mushroom. I also cook the potatoes in a bit of olive oil first for about 20 min in the skillet to soften them. They can be a bit to crunchy if not cooked before baking. This casserole is DELISH!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 24.4 g
  • 38%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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