Hash Brown Casserole

Everyone seems to have their own recipe for hash brown casserole and today I am sharing mine which is slightly different than the usual. Most recipes you find use the frozen shredded hash browns, but I use homemade ones. I started making them this way after I had a craving for the casserole and all I had was some leftover baked potatoes. That was sometime last year and I don’t think I’ve made it with the frozen ones since.

Hash Brown Casserole:


  • 2 – 2 1/2 pounds of potatoes. You need something basic like Russets.
  • 1 medium onion, chopped
  • 1/4 cup butter or margarine, melted
  • 1 can of cream of chicken soup
  • 1-2 cups shredded cheese
  • salt and pepper to taste


Preheat oven to 400 degrees. Scrub potatoes and pierce several times with a fork. Bake potatoes in the oven until fork tender. Let cool and refrigerate for several hours or overnight.

Preheat oven to 350 degrees. When potatoes are cold, peel and shred using the large side of a box grater. Place potatoes, butter, soup, and cheese into a bowl. Sprinkle with some salt and pepper and stir gently to combine, you don’t want to break up your potatoes.  Butter or spray a 9 x 13 casserole {I made a slightly smaller batch so I used an 8×8 pan} and add the potato mixture. Bake at 350 for 30-45 minutes or until bubbly and starting to brown. Can be served at breakfast or dinner.

Linked to Ingredient Spotlight at Eat at HomeGooseberry Patch Recipe Round Up

Hash Brown Casserole


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