The Pioneer Woman Tasty Kitchen
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Cheesy Hash Brown Casserole

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Level: Easy

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Description

A nice change from mashed potatoes. Use any kind of cream soup to suit your family’s taste.

Ingredients

  • 2 pounds Frozen Hash Brown Potatoes, Thawed
  • ½ cups Butter, Melted, Divided
  • 1 teaspoon Salt
  • 1 dash Black Pepper
  • ½ cups Chopped Green Onion
  • 1 can (10 Oz) Cream Of Chicken Soup
  • 2 cups Shredded Cheddar Cheese
  • 2 cups Cornflakes, Crushed
  • 1 pinch Paprika

Preparation

Combine thawed hash browns with 1/4 cup of melted butter, salt, pepper, green onion, soup and shredded cheese.

Pour into a greased 9 x 13 inch baking pan. Top with crushed Corn Flakes and remaining butter.

Bake at 325°F for 60 minutes. Sprinkle with paprika. Serve hot.

You can use cream of mushroom, cream of celery or just about any kind of cream soup for a different flavor.

2 Comments

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popeama on 3.24.2010

This is the recipe my family always uses. It is a staple on Thanksgiving! By far, my favorite hashbrown casserole recipe ever!!

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susanhi on 9.6.2009

We love this version of the hash brown casserole!

A couple of things I do differently:
1. I finely chop 1/2 an onion in addition to the green onion and toss with the shredded potatoes, butter, salt, and pepper. Then I stir in the soup and shredded cheddar cheese.
2. I like to thinly slice 3 to 4 green onions on the diagonal reserving to top the casserole before serving.

About 20 years ago, I attended a church whose congregation was predominately senior citizens. We began calling these “funeral potatoes” because they were served nearly weekly at the family and friends dinner at the church following a funeral.

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