Creamy Hash Brown Casserole
Submitted by happyzhangbo
Shredded hash browns mixed with sour cream, cream of celery soup, cheddar-Jack cheese, and garlic, baked under a crunchy crushed potato chip topping. The ultimate potluck potato casserole.
YIELD
10 servingsPREP
8 minCOOK
48 minREADY
58 minYou might know this one as “funeral potatoes” or “party potatoes” depending on which part of the country you’re from. Either way, it’s legendary.
Thawed shredded hash browns get folded into a rich mix of sour cream, cream of celery soup, softened onions, a shredded cheddar and Monterey Jack blend, and garlic powder. Pour it all into a buttered casserole dish and crown it with crushed potato chips.
Yes, potato chips on potatoes. It sounds ridiculous and tastes absolutely right. Bake until bubbly and golden, and prepare for the dish to come home empty.
Chef Tips
- Thaw the hash browns completely and squeeze out any excess moisture. Waterlogged potatoes make the casserole soupy.
- Use a full-flavored cheese blend like cheddar and Monterey Jack. Mild cheese disappears in a casserole this rich.
- Don’t crush the potato chips too fine. You want a crunchy rubble on top, not a powder.
- Let it rest 10 minutes after baking so the filling sets up and doesn’t run all over the plate when you serve it.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly butter a casserole dish.
In a small skillet, melt ¼ 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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