Hash Brown Casserole II Recipe - Allrecipes.com
Hash Brown Casserole II Recipe
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Hash Brown Casserole II
This creamy potato casserole with a crispy crust is great for brunch or dinner. See more
  • READY IN 1 hr

Hash Brown Casserole II

Recipe by  

"Cheesy and delicious, this hash brown casserole has a crunchy topping."

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Ingredients Edit and Save

Original recipe makes 1 - 3 quart casserole Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
  3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
  4. Bake covered in preheated oven for 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it is perfectly fine w/o. Here's a tip on how to get it to mix better. Make sure hash browns are thawed as per recipe instructions. Pour melted butter/margarine over the potatoes and mix. Then add the cheese and mix. Lastly add the rest of the ingredients. It seems to mix faster and better for me this way. It does need the full hour to cook or your onions will be crunchy. I usually divide this in half between 2 smaller casseroles, eat one for dinner and freeze the other. Thanks for the great recipe! Update: 15/02/07 - Tried the suggestion of putting french fried onions on top instead of the cornflakes - absolutely awesome! Don't put in at the start though...put in last 10-15 min and cook uncovered (watch as they burn easily), I sprinkled some extra cheese on top with the onions and it was really good!

 
Most Helpful Critical Review
Dec 30, 2003

My guests loved the recipe, but I did not. The potatoes seemed to be too hard, I used the little chunks of hash brown potatoes, and maybe I should have used the shredded potatoes. The sour cream taste was too powerful, and because my guests liked it so much, I will make it again, but use less sour cream. The other change I think I'll make is to bake the hash brown potatoes prior to placing them into the casserole, and maybe the potatoes can cook better.

 
Dec 29, 2003

Very good with a few changes. You can use 1/4 cup of butter instead of the 1/2 cup. I baked it a full hour, I covered it for 45 minutes and uncovered for 15 so that the top gets crunchy. I put the corn flakes on top and drizzled the melted butter over them, saved washing another pan. Turned out great.

 
Jul 21, 2006

What I love about this recipe is its versatility. I browned a pound of sausage with the onion and added it to the mixture. Also since I only had half a cup of cheddar cheese, I shredded an additional cup & a half of processed cheese. I used mushroom soup instead of chicken, and I didn't have cornflakes, so nothing but a sprinkle of parmesan cheese went on the top. I also left off the additional 1/4 cup melted butter, and since the processed cheese is so salty, I only used 1/4 teaspoon salt. It was a delicious main dish and would make an excellent breakfast casserole. Our family of 3 had generous portions and only ate half the casserole. My husband, who never likes leftovers and is not crazy about anything in a casserole, loves the leftovers.

 
Feb 12, 2010

The only thing that I do different is to used crushed French's onions to the topping. It adds just the right flavor. Edit. I started adding a small can of jalapenos to it. Adds a great kick and more grown up flavor.

 
Jan 30, 2004

My family loves this recipe...I have to make it for every holiday. I however do not saute my Corn Flakes. I have noticed that it really needs no butter what so ever. Due to cheese cooking out a great deal of oil. I now use Cambell soups new mushroom/cream of chicken soup....gives it a little twist. If you like potatoes and cheese your gonna love this!!

 
Jul 15, 2003

This is a household favorite. I prefer to use the chunkier country style hashbrowns (chunks a little bigger than a pea) because they don't get as slimy as the shredded type. I like to thaw these chunkier potatoes in the oven until they are just warm, they cook perfectly even & hold the shape & texture better.

 
Apr 05, 2010

This is a holiday favorite! I doubled the recipe and used 2 cups of cheddar cheese and 2 cups of grated parmesan cheese. I stuck with the cream of chicken soup as my grandma always had, but this recipe is so versatile that any cream soup will do which is nice. Everyone loves the cornflake topping, but again it's a matter of preference. This does take an hour in the oven even with the thawed hash browns.

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 627 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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