Creamy Hash Brown Casserole
By Paula Deen
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Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 1/4 cup plus more for dish butter
- 1 chopped onion
- 1 (16 oz) container sour cream
- 1 (10.5 oz) can cream of celery soup
- 1 (8 oz) package shredded cheddar and Monterey Jack cheese blend
- 1/2 teaspoon garlic powder
- 1 (30 oz) package thawed frozen shredded hash brown potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups crushed potato chips
Directions
Preheat oven to 350 °F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
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Terri Shirley
Ashleigh Dedrick
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The serving size says only 5, but it calls for a lot of ingredients. The directions just state a casserole dish, but no size, though the image appears to be an 8" x 8" dish. What size dish has everyone been using? If I want to use a 9" x 13" dish, should I double the recipe, or double it and use two 8" x 8"? I was also thinking of using more than 8oz. of cheese? Thanks in advance!
You should use a 13x9 inch pan for this recipe!