Rating: 4.54 stars
72 Ratings
  • 5 star values: 49
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This is a hash browns and cheese casserole that is easy to prepare, serve and is loved by everyone!

Recipe Summary test

prep:
12 mins
cook:
50 mins
total:
62 mins
Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 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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  • In a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. In a small bowl, stir the chicken and mushroom soups together. Pour the soups over the hash brown mixture and stir together. Transfer to a 9x13 inch baking dish.

  • Mix the melted margarine and cornflakes together and pour over the top of the casserole.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Bake for an additional 15 minutes if you'd like the casserole more browned.

Nutrition Facts

427 calories; protein 12.1g; carbohydrates 30g; fat 35.2g; cholesterol 44.8mg; sodium 1088.3mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 5 stars
12/24/2005
We make this every Christmas and Easter with our honey baked ham. I also substitute another cream of chicken soup in place of the cream of mushroom. A tip: mix up a day early and keep in fridge that way potatoes are thawed and no mess mixing up at last minute. You do have to thaw the potatoes. Read More
(81)

Most helpful critical review

Rating: 3 stars
11/28/2005
Great flavor but I couldn't get the potatoes to cook through. After 45 minutes they were still pretty hard. I cooked for another 20 minutes and they were still hard. I tried again with shredded potatoes and still couldn't get the potatoes to cook through. Any suggestions? Read More
(40)
72 Ratings
  • 5 star values: 49
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/24/2005
We make this every Christmas and Easter with our honey baked ham. I also substitute another cream of chicken soup in place of the cream of mushroom. A tip: mix up a day early and keep in fridge that way potatoes are thawed and no mess mixing up at last minute. You do have to thaw the potatoes. Read More
(81)
Rating: 5 stars
12/14/2005
The receipe calls for frozen potatoes but you have to defrost them. I've made this for years and that's what I've always done and never had any problems. Read More
(48)
Rating: 3 stars
11/28/2005
Great flavor but I couldn't get the potatoes to cook through. After 45 minutes they were still pretty hard. I cooked for another 20 minutes and they were still hard. I tried again with shredded potatoes and still couldn't get the potatoes to cook through. Any suggestions? Read More
(40)
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Rating: 5 stars
03/16/2007
My mother and I have been making this casserole for potlucks and for home for ages! It's good the way that it's written but we like to tweak the ingredients just a little bit to make it suit our family's taste. I use a can of Campbells Fiesta Cheese soup instead of the shredded cheddar. It gives the casserole an even creamier texture and I like the kick that the peppers in the soup offer. Also you can really use any 2 "cream of" soups that you have on hand. I have used cream of celery cream of chicken cream of mushroom...the possibilities are endless. Make this your own and enjoy! Read More
(29)
Rating: 5 stars
01/02/2007
I used cream of celery in place of the cream of mushroom and 2 bags of the fresh refrigerated hash browns. Best potato casserole I've made and I have tried many. Read More
(22)
Rating: 5 stars
08/02/2004
Loved the recipe and so did my family. My tip though is that 350F is not hot enough it needs to be at at least 375F and if it gets crispy on top too quickly than just cover it for half the time. Read More
(18)
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Rating: 4 stars
01/01/2007
This recipe can be "kicked up a notch" by sprinkling the top with Paprika and/or adding some garlic to the soup mixture. Without some seasoning it can be somewhat bland. Read More
(13)
Rating: 2 stars
03/04/2007
Hmmmm. I consider myself a pretty good cook so I don't think I made this dish incorrectly so I guess our families tastebuds must be quite different than most. This was not a very popular dish with anyone to include our 6 year old son or my teenage daughter who loves all things potato. This was quite dry ( I used all the required liquid) and rather bland. The consistency of the hashbrowns was also somewhat off. My 10 year old son (also a potato fan)thought it would have tasted much better fried up which we did try for the second go around (still quite dry) When we were on the third night of it (and this is a rather hearty family of 6 -so you can imagine how well this went over the third night) I used it as a topping for two pot pies I had made -sort of a la a shepherds pie. Still not a favourite. But...it did pass the Wolseley test -(Wolseley=our much loved black lab) gobbled it up. On the positive side -quick and cheap to make so I could see how this would be a fan favourite at potlucks or family parties. Read More
(11)
Rating: 5 stars
10/21/2006
I get compliments on this every time. I use cream of onion in place of the cream of chicken and top with fried onions. You can add some lightly sauteed diced green peppers and cooked ground beef to this for a casserole dinner. I agree with preparing it ahead of time and letting it thaw in the refrigerator--that's the only way I do it. This also freezes well so you can double the recipe. I think this is a bit salty, so I am going to omit the salt next time. Read More
(11)