Recipe by Diane
"This hash brown casserole is similar to one served at a popular restaurant chain."
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1 (2 pound) package
frozen hash brown potatoes, thawed
2 (10.75 ounce) cans
condensed cream of celery soup
shredded Cheddar cheese
ground black pepper
hot pepper sauce
buttery round crackers, crushed
I love this recipe. Have been making it for years with just a few changes. First, I leave the butter out. I always found there to be enough fat in the cheese. Plus, I use cream of chicken soup rather than cream of celery and don't add the hot sauce. I agree with a previous reviewer and only add the cracker crumbs the last 5-10 minutes of cooking. I have never had anything but rave reviews for this casserole and I even will eat left overs by themself for lunch the next day. A must for any BBQ!
I followed instructions, and casserole was fine. However, it was a bit bland. Maybe next time I'll add more hot sauce or a dash of Worcheshire sauce.
For several years, I've been taking THIS version of the popular recipe to every event. Everyone always raves about these and says they're the best they've ever had. They're creamier and more flavorful because of the additional can of soup. Don't be afraid of the hot sauce - it doesn't make the potatoes spicy, it just punches up the flavor. If you are hesitant, just use less. There are a lot of hash brown casserole recipes out there, but THIS is the one to use!!!
I used this recipe to replace a hashbrown casserole recipe that I had lost, and I prefer this one. I used the Bob Evans brand hashbrown and I thought that added extra spice which was good. I also added some paprika for color and spice. I used one can cream of chicken and one can cream of celery. Although these took a while, they came out really tasty, I made them ahead of time and they heated up well. The only other change I would make is to add more cheese, cut in half the amount of crackers for the topping bc I thought there was too much topping, and cut the bake time w. the topping back to 20 minutes. Thank heavens I checked mine 20 mins in or I would've had a burnt ritz cracker crust. A nice Sunday side dish.
This was a great starter recipe. I’m no morning person, so night before or not I don’t fuss with breakfast stuff much. But hash browns are, after all, just potatoes and I think a grand foundation for a supper casserole as well. I used 1 can cream of celery and 1 can cream of mushroom. I had a little cheddar, but I also threw in some Mexican blend cheese and a good dose of Velveeta cubed. I also made this to use up leftover ham, about 2 cups cubed. I tossed in about 1 ½ cups of frozen green peas for more color and a supper green veggie. I used 2 Tbsp. Franks hot sauce ‘cause I love the stuff, mainly because it’s hot but not too firey hot. Because it was supper I skipped the cracker topping and used the ultimate (but pricey) king of all casserole toppings, French fried onion rings. Generously dot with butter and it’s divine. Not low cal but delish.
SO SO SO GOOD! I used one can cream of celery and one can cream of potato, like another user suggested, and the O'Brien potatoes. I will definitely be making this again! One suggestion- Wherever I add pepper, I tend to also add salt. Don't do this! The two soups make the dish salty enough-- it doesn't need any extra.
I love this casserole! My mom used to make it all the time and I loved it! My mom also used to put ham in it sometimes for a main dish and the recipe she had, didn't have any tabasco sauce in it. I'm happy I found the recipe!!
I love this recipe!! I make it every year for our office Christmas party and I alway get requests for the recipe. Last time I used crushed potato chips for the topping, and sometimes I add diced ham to make it a main dish. *Laura*
* Percent Daily Values are based on a 2,000 calorie diet.
Hash Brown Casserole I
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 283
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