The Lexingtonienne

April3rd

4 Comments

Don’t you just love when you can get tons of use out of something? You know, like the little black dress you’ve worn a million times, or the monogrammed L.L. Bean tote bag you’ve lugged everywhere, or a versatile, all-occasion hat.

hash brown casserole

Well this delightfully cheesy Hash Brown Casserole is definitely a recipe you can use over and over again. It comes from Sister’s mother-in-law, Susan, who made it for the wonderful brunch she hosted for Hubba Bubba and me the morning after our wedding.

hash brown casserole

hash brown casserole

I’ve heard similar recipes referred to as “funeral potatoes,” and on the opposite end of that spectrum, I just took some Hash Brown Casserole to our neighbors who have a brand new baby. You could also whip up a batch in celebration of the Kentucky Wildcats winning their 8th National Championship(GO BLUE!) Or you could do what I’m doing and serve these potatoes as part of your Easter brunch. I’ll be putting Hash Brown Casserole on the table alongside a spiral-sliced honey ham and — provided I’m able to find some beautiful Brussies — my favorite Brussels Sprout Salad (pdf).

hash brown casserole

The best part is, this recipe is so delicious, you’d never guess how easy it is to put together. So make it for Easter, make it for your book club, or just make it for dinner tonight. (Thanks for sharing, Susan!)

hash brown casserole

SUSAN’S HASH BROWN CASSEROLE (pdf)

  • 1 (2 lb) bag frozen cube-style hash brown potatoes, thawed to room temperature (or close)
  • 1/2 C butter, melted
  • 1 can cream of chicken soup
  • 1 C shredded cheddar cheese, plus more for sprinkling on top
  • 1/4 C chopped onion
  • 1 (8 oz) container sour cream
  • Salt & pepper to taste

Preheat oven to 350. Blend all ingredients in a large bowl and spread into a greased casserole dish. Top with extra cheese if desired. Bake uncovered until melty and bubbly, about 45-60 minutes.

You can make this up to 24 hours in advance. Just cover it with foil and keep it in the fridge, then set it out on the counter about 30 minutes prior to baking.

Bow to the brow,
Hannah

4 Comments

  • Comment by Jen — April 3, 2012 @ 2:48 pm

    I make this recipe all the time, one of my faves! I add cornflakes crunched up on top and replace 2 oz of sour cream with mayonnaise. It’s. To. Die. For.
    Yum. Making this Sunday!

  • Comment by Allison Hancock — April 7, 2012 @ 7:45 am

    I love it and am taking it to Easter dinner!!! Happy Easter I love you guys!!!!

  • Pingback by Our Easter Weekend - The Lexingtonienne — April 12, 2012 @ 11:50 am

    […] had as happy an Easter as we did. I’ve already heard from several blog readers who made Susan’s Hash Brown Casserole a part of their Easter meal and loved it as much as I do. If you weren’t one of them, you […]

  • Pingback by Recipes For Your Easter Table - The Lexingtonienne — March 28, 2013 @ 3:40 pm

    […] SUSAN’S HASH BROWN CASSEROLE (printable pdf) […]

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