Hash Brown Potato Casserole

By Paula Deen

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5 reviews • 0 questions

Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5

Ingredients

2 lbs frozen diced potatoes
4 cups grated cheddar cheese
1 (10 oz) can cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1 medium chopped onion
2 teaspoons Paula Deen House Seasoning

Directions

Preheat oven to 400 °F.

In a large bowl, combine the diced potatoes, 2 cups of the cheddar, cream of chicken soup, sour cream, butter, onion and House Seasoning.

Place in a buttered 9×13-inch pan and bake for 35 minutes. Remove from the oven and top with remaining cheddar. Return to the oven and bake for 10 minutes longer.

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Reviews (5)Questions (0)

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Marilyn

April 17, 2017

I made this for Easter dinner and it was yummy! The guests loved it! I did add some Corn Flake/butter crumbes to the top which gave it a little more pizzazz! I sautéed the onions beforehand too! I put everything on the baking dish at once and baked at 350 degrees for about an hour (covered the top with aluminum foil) and turned the oven down to 300 (uncovered the dish) to brown the Corn Flake crumbles. It turned out fine!

Andrea

December 23, 2016

I love this dish but found out my dear mother-in-law (fabulous cook) didn't like biting into the undercooked onions. Neither did I, really. It took a couple years before she fessed up. So I started sautéing the onions in the butter before adding to the casserole. She was delighted.

Kelly

September 01, 2015

Dee-LISH!!! I added the half of the butter to some panko bread crumbs and chili powder and toasted them in a pan for a while, adding them on top the last 15 minutes of baking. Yum!

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