These cheesy hashbrowns are an easy and delicious sidedish for breakfast or dinner.

Adel

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish.

  • Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.

Nutrition Facts

408 calories; protein 12g 24% DV; carbohydrates 23g 7% DV; fat 34.7g 54% DV; cholesterol 72.3mg 24% DV; sodium 882.7mg 35% DV. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
One of my familys favorites. This reciepe has been in my family for years too, only we crumble cornfalkes really small and put them on top, then melt about a half stick of butter and pour it over the whole thing. It never turns out soupy, maybe those who said it did, added milk to the soup? It does need a short setting time of about 10 minutes, but it should turn out perfect! Try O'brien potatoes for some extra zest!! Read More
(184)

Most helpful critical review

Rating: 3 stars
10/09/2003
I have seen several versions of this recipe over the years calling for all types of soup and usually cheddar cheese. This was the first time I had made with processed cheese. I will stick with the cheddar. Also, you only need about 1/2 that amount of sour cream usually. I always add a little milk during cooking if too dry. Read More
(122)
99 Ratings
  • 5 star values: 51
  • 4 star values: 31
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
12/17/2003
One of my familys favorites. This reciepe has been in my family for years too, only we crumble cornfalkes really small and put them on top, then melt about a half stick of butter and pour it over the whole thing. It never turns out soupy, maybe those who said it did, added milk to the soup? It does need a short setting time of about 10 minutes, but it should turn out perfect! Try O'brien potatoes for some extra zest!! Read More
(184)
Rating: 3 stars
10/09/2003
I have seen several versions of this recipe over the years calling for all types of soup and usually cheddar cheese. This was the first time I had made with processed cheese. I will stick with the cheddar. Also, you only need about 1/2 that amount of sour cream usually. I always add a little milk during cooking if too dry. Read More
(122)
Rating: 5 stars
08/06/2006
This a great recipe just the way it is. After making it a few times as Adel submitted it, I started tweaking. I make it with just the potatoes, sour cream, and cream of chicken soup, along with black pepper and garlic powder and serve it all the time as a side with beef, chicken, or pork. I also make the original recipe with cream of potato soup (instead of chicken) and add chunked ham. It's awesome!! Thanks Adel. (I always leave off the butter. It's just not needed). Read More
(108)
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Rating: 5 stars
05/31/2003
This recipe has been in my family for years. However I suggest that you crumble Ritz cracker over the top and sprinkle butter on the crackers before you put it in the oven. Read More
(40)
Rating: 5 stars
07/10/2007
These are the best cheesy potatoes! I use this recipe for all large get togethers and get raves every time. I would set out the frozen potatoes for a while to defrost a little bit to cut down on the cooking time. Great Potatoes Here!! Read More
(33)
Rating: 5 stars
10/09/2003
Everyone goes back for seconds....and thirds....there's never any leftovers when this is served. Goes good with almost anything - briskit chicken turkey. Great fool proof recipe and easy to make. Read More
(29)
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Rating: 4 stars
10/09/2003
I made this recipe and it was super easy for a fast side dish. I doubled the recipe and i had great leftovers the next day. Read More
(19)
Rating: 5 stars
10/09/2003
I loved these potatoes! It reminded me of macaroni and cheese, they came out fluffy, cheesy and very good! You must use all ingredients to come out with the right recipe. A great new side dish! Read More
(18)
Rating: 4 stars
07/23/2003
My husband and I liked these. I used O'Brien potatoes since that is what I had in my freezer and I only used 1/2 of the sour cream called for and they still turned out a little too soupy. Read More
(17)