Hash Brown Potato Casserole
(from Coker Family’s recipe box)
Gets rave reviews. — You can use “Tater Tots” too.
Be sure to purchase the hash browns that are cut into small diced pieces…not the shredded. Many people use cream of chicken soup instead of mushroom, I like the mushroom soup. You can just combine everything rather than layer. Personal preference. When I make large amounts of this I use the Ore-Ida regular hash browns…THEN I omit the onions and use one bag of the Ore-Ida O’Brian hash brown potatoes. You can do this anyway and just combine regular hash browns with the O’Brian hash browns.
Diced polish sausage can me mixed in with the potatoes to form an almost complete meal.
Source: Linda Coker
Categories: Potatoes Pasta & Rice
Ingredients
- 1 32 ounce package frozen hash browns (diced, not shredded)
- 1/4 cup onion, chopped
- salt & pepper to taste
- 1/4 cup margarine, melted
- 1 cup sour cream
- 1 can cream of mushroom soup
- 2 cups grated cheese
Directions
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Melt margarine into 13×9×2 inch glass casserole. Add onions to margarine.
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Partially thaw hash browns and layer into dish. TIP: I like to put my hash browns into a colander and rinse with hot water.
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Salt and pepper. Stir together.
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Combining sour cream, mushroom soup and 1 cup cheese (reserve 1 cup for later) and layer over potatoes. TIP: As mentioned in above notes, I like to just stir everything together in a bowl and dump into my casserole dish.
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Bake at 350 degrees for 1 hour. Top with reserved cheese.