Creamy Hash Brown Bake
Submitted by pandagurlie
Frozen hash browns baked in a cream of celery and cream cheese sauce with onions, topped with melted sharp American cheese. Six ingredients, hands-off baking, total crowd-pleaser.
YIELD
5 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is the potato side dish that shows up at every holiday table and family reunion across America, and there’s a good reason nobody ever messes with the recipe.
Frozen hash browns and chopped onions get stirred into a sauce of cream of celery soup, milk, and cream cheese that’s been heated until smooth on the stove. Pour it all into a baking dish, cover with foil, and let the oven do the rest.
After an hour and change, pull back the foil, pile on sharp American cheese, and let it melt into a golden, gooey blanket. Done.
Kitchen Tips
- Use frozen hash browns straight from the bag. No need to thaw. They cook through during the long covered bake.
- Stir the cream cheese into the soup over medium heat until totally smooth before adding it to the potatoes. Lumps of cream cheese in the finished casserole are not the move.
- Cover tightly with foil for the full baking time. The trapped steam is what cooks the potatoes through without drying out the sauce.
Ingredients
Directions
In a saucepan, combine soup, milk and cream cheese.
Cook and stir over medium, heat until smooth.
Combine potatoes and onions; stir in soup mixture.
Pour into 10×6×1½ inch baking dish . Cover with foil and bake at 350℉ (180℃). for 1¼ hours or until the potatoes are tender.
Remove foil; top with shredded cheese.
Return to oven to melt the cheese.
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