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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Hash Brown Potato Casserole Recipe

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This recipe for Hash Brown Potato Casserole is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs frozen hash brown potatoes, thawed
4 cups grated Cheddar cheese
1 10 3/4 oz can cream of chicken or cream of mushroom soup
2 cups sour cream
1/2 cup (1 stick) melted butter
1 medium onion, chopped
2 tsp The Lady's House Seasoning
Directions:
Directions:
Preheat the oven to 350º. In a large bowl, combine the potatoes, 2 cups of the Cheddar, the soup, sour cream, butter, onion and House Seasoning. Place in a buttered 13 X 9 X 2 inch pan and bake for 35 minutes. Remove from the oven and top with the remaining Cheddar. Return to oven and bake for 10 minutes longer.

Variation: Instead of topping the casserole with cheese, you may use 2 cups crushed Ritz Crackers mixed with 1/2 cup melted butter.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This is a recipe from Paula Deen. This is one of Will's favorite dishes. I make them and freeze them. He takes them back to USC. He just sticks them in the oven when he and his buddies grill out steaks.

 

 

 

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