Plenty of cheese and a cream of celery soup, along with a little sour cream, make this tasty hash brown casserole. We used a package of refrigerated hash browns, but thawed frozen hash browns can be used as well.
This casserole makes a wonderful brunch dish, and it's a perfect side dish for just about any meal, plain or fancy. It's also a great casserole to take along to a potluck dinner.
- 1 (20 ounces) package shredded refrigerated hash brown potatoes (or use frozen thawed hash browns)
- 1 (10 ounces) can cream of celery soup
- 1/2 cup onion (finely chopped)
- 2 cups Cheddar cheese (shredded)
- 2/3 cup sour cream
- 6 tablespoons melted butter (divided)
- Spray a 2-quart baking dish with nonstick cooking or baking spray. Heat the oven to 350 F.
- In a large bowl, combine the hash brown potatoes, soup, onion, cheese, sour cream, and 4 tablespoons of melted butter. Stir until blended.
- Spoon the hash brown mixture into the prepared baking dish.
- In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter. Stir to blend thoroughly. Sprinkle the bread crumbs evenly over the hash brown mixture in the baking dish.
- Bake the casserole for 50 to 60 minutes, until potatoes are tender and topping is lightly browned.
- Note: to use frozen hash brown potatoes, put the package of frozen hash browns in the refrigerator to thaw overnight. Or, empty the hash browns into a bowl, cover, and let stand at room temperature for about 30 to 40 minutes. Drain off any excess liquid before using the thawed hash browns in the recipe.
- To thaw frozen hash browns in the microwave, empty the package into a microwave-safe bowl and cover with plastic wrap. Microwave on 50% power for about 3 minutes, turning and stirring after about 1 1/2 minutes. Drain off excess liquid before using the thawed hash browns.
|Nutritional Guidelines (per serving)|
|Total Fat||71 g|
|Saturated Fat||36 g|
|Unsaturated Fat||22 g|
|Dietary Fiber||3 g|