Hey Tatertots and Jello readers! I am Kelsey from the blog Poofy Cheeks and it is so good to be back sharing another recipe with you! Today I am sharing a family favorite side dish. You know the one dish that everybody agrees on, the dish that has to be served at every holiday or family gathering and even the pickiest of eaters will eat it? In my family that dish is Cheesy Hashbrown Casserole! This recipe was handed down to me from my mom and whenever we gather together this dish is on the menu. I will be hosting Easter at my house next week and you guessed it – I am making cheesy hash brown casserole as one of our sides.
The recipe is super simple to make and is well worth the time!
Cheesy Hashbrown Casserole Recipe – Yields 6-8 servings – Cook Time: 2 hours
Ingredients:
- (1) 2lb bag frozen hashbrowns (shredded or cubed)
- 1 medium yellow onion (diced)
- 1/2 cup butter (1 stick)
- 1 cup of sour cream
- (1) 10.5 ounce can condensed cream of chicken soup
- 1 /2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Directions:
- One to two hours prior to cooking remove hashbrowns from the freezer and thaw on the counter. **You could also place them in the refrigerator for 4-6 hours prior to cooking. They may still be a bit frozen which is okay.
- Preheat oven to 350 degrees and grease a 9×13 casserole dish with non-stick cooking spray.
- In a medium saucepan melt butter and add diced onions. Cook on medium heat for about 5 minutes until onions start to appear translucent.
- Reduce heat to medium/low and stir in sour cream, cream of chicken soup, salt and pepper. Stir constantly for three minutes. Remove from heat and stir in cheddar cheese – stir until cheese is melted.
- In a large bowl mix together hashbrowns and cheese mixture. Pour into greased casserole dish and cover with foil.
- Cook potatoes covered for one hour – remove from oven after 30 minutes to stir. After one hour stir again, remove foil and cook uncovered for an additional 30 minutes.
My mom prefers to use the cubed hashbrowns and I prefer the shredded but no matter which ones you use the casserole turns out so cheesy and delicious. My favorite thing about the hashbrown casserole is how versatile it is – add leftover Easter ham and make it into a main dish or add sausage and bacon bits for a yummy breakfast!
I hope you enjoy this recipe with your family – thanks to Jen for having me!
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Thanks Kelsey! That looks delicious and would be the perfect side for Easter!! Yum! Here are some other fun projects Kelsey has shared recently on her blog:
This Paper Easter Egg Banner is a fun craft you could do last minute with the kids!
And, another great last minute Easter idea are these Bunny Munch Easter Tag Printables!
And don’t forget the yummy Bunny Munch Snack Recipe that goes along with the printable!
Visit Poofy Cheeks and
- (1) 2lb bag frozen hashbrowns (shredded or cubed)
- 1 medium yellow onion (diced)
- 1/2 cup butter (1 stick)
- 1 cup of sour cream
- (1) 10.5 ounce can condensed cream of chicken soup
- 1 /2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- One to two hours prior to cooking remove hashbrowns from the freezer and thaw on the counter. **You could also place them in the refrigerator for 4-6 hours prior to cooking. They may still be a bit frozen which is okay.
- Preheat oven to 350 degrees and grease a 9×13 casserole dish with non-stick cooking spray.
- In a medium saucepan melt butter and add diced onions. Cook on medium heat for about 5 minutes until onions start to appear translucent.
- Reduce heat to medium/low and stir in sour cream, cream of chicken soup, salt and pepper. Stir constantly for three minutes. Remove from heat and stir in cheddar cheese – stir until cheese is melted.
- In a large bowl mix together hashbrowns and cheese mixture. Pour into greased casserole dish and cover with foil.
- Cook potatoes covered for one hour – remove from oven after 30 minutes to stir. After one hour stir again, remove foil and cook uncovered for an additional 30 minutes.
us of the Mormon faith lovingly refer to these as “funeral potato’s” that is because the ladies of our congregation prepare a meal for after a funeral for those who have traveled far and family to enjoy and be together and visit. These potatoes are usually always served because they are easy to make and each lady has her own twist to make it unique. The recipe originally did call for fresh shredded potatoes but as time went by and cooks needed less time in the kitchen the fresh ones were replaced with frozen potatoes.
I just take a package of frozen shreds from the freezer mix all ingredients and toss in the oven, if I am in a big hurry I cook it on a raised lip cookie sheet, also I am a big fan of cream cheese and will switch out the sour cream with cream cheese.
That sounds so good!!!! I wonder- can I use shredded potatoes? Or does this require the actual pre-packaged hashbrowns? I’m loving the comforting nature of this – all creamy & cheesy. YUM!
Looks amazing!! I’ll definitely have to try this recipe!
I’m so glad that this is the recipe you shared today! I’ve been wondering what to do with all the Easter ham that we will have left!
Oh wow, that is drool worthy for sure! I’m thinking I know what I’m making for company this weekend!