Hashbrown Casserole

by Shelley@StockpilingMoms on November 17, 2009

This is one of my favorite recipes! It was passed onto me from my Mom. It is similar to Cracker Barrell’s hashbrown casserole recipe.

2 pound bag O’Brien Shredded Hashbrowns
8 ounces of sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 stick margarine or butter, melted

Mix into a 9×13 baking dish. Bake at 400 degrees for 30 minutes or until golden brown.

Optional: Add 1/4 cup finely chopped onion and mix well.

{ 4 comments… read them below or add one }

Terry Wolford January 3, 2011 at 10:29 am

Did you thaw the potatoes before putting the casserole together?

Melissa January 3, 2011 at 12:36 pm: No, you don’t. I just be sure to make sure they are separated (by banging the bag on the counter).

Reply

Geri February 20, 2011 at 5:52 pm

The hashbrown casserole is fantastic! So easy to make too! I see cream of chicken soup in my stockpile future..lol

Geri March 13, 2011 at 2:12 pm

I’ve ended up making this quite a few times since I last posted the above comment. I love it! I also have it in the morning with 2 fried eggs on top of it..so good!