It doesn’t matter if you are eating it fresh from the oven on Thanksgiving evening, or cold from the fridge on the day after, this Hash Brown Casserole will not disappoint! You can eat it the way it is, put it on a leftovers sandwich, mix turkey in, or cover it in hot sauce. There are very few things that don’t work with this dish.
All of our Thanksgivings recipes are favorites. Hash Brown Casserole, however, is always near the top of the list. The cheddar, sour cream, and Cream of Potato Soup mix together in ways that really surprised me. The hash browns soak up a bit of the soup mixture and blend the whole dish together. This is usually the first casserole dish that is empty.
If you would like to make an easy adjustment to this recipe, you can substitute in most “cream of” soups for the Cream of Potato Soup. We have tried it with Cream of Mushroom and Cream of Chicken and both were really good. The basic of Cream of Potato, however, is still the favorite.
This is a casserole that you can make a couple of days before hand and just reheat it when you need it. If you do, make sure that you cover it with aluminum foil before putting it in the oven to reheat and heat it until the cheese and soup mix is bubbling.
Keep in mind, this dish is made two times to feed over 100 people. If you cut everything in half then you will have what you need for one casserole. Having a backup casserole already done might be nice to have though!
As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!
Enjoy!
Hash Brown Casserole
Ingredients
Auflaufmasse
- 2,7 kg Frozen Hashbrowns thawed
- 345 g Butter melted
- 3 Dosen Cream of potato Soup
- 690 g Sour Cream or half Schmand, half Creme fraiche
- 675 g Shredded Cheddar
- 3 TL Salt
- ¾ TL Pepper
Topping
- 165 g Cornflakes crumbled
- 165 g Butter melted
Instructions
- Break up the hashbrowns into tiny pieces.
- Mix with the butter, soup, sour cream, cheddar, salt and pepper. Put it all in a casserole form.
- Sauté the cornflakes in the butter and pour on top of the potatoes in the casserole.
- Back in the oven at 175 degrees for ca. 30-40 minutes.