Cheesy Potatoes hash brown casserole, a Midwest favorite for the holidays or a crowd ~ easy, cheesy and topped with corn flakes.
Ah, the holidays. Almost Thanksgiving. Do you have dishes you have to make? Absolutely must have at (insert your holiday here)? All holidays, and I mean all, must have “cheesy potatoes” on the table. Except Christmas Day, I refuse.
If you are from the midwest, or live there now, chances are you’ve had this hash brown casserole (or potato casserole, or cheesy hash brown casserole, or hot dish). My kids call this casserole Cheesy Potatoes. I grew up in the near west suburbs of Chicago, and we did not eat cheesy potatoes. Either they are not a big deal in Chicago, or this dish didn’t exist when I was growing up, not sure which. I have had a variation of this casserole at holidays in Ohio, at graduation parties, at church, and many other gatherings. They are addictive and I see why my kids like them so much.
My cheesy potato recipe comes from a bag of Mr. Dell’s Hash Browns. I am not particularly brand loyal but there are certain things I am very loyal to. Mr. Dell’s is one of those brands, because that’s where I got the recipe and I don’t want to use another brand to make it. I just feel I should use Mr. Dell’s, they gave me their recipe after all. Sometimes they are hard to find in my stores and I have to use something else, but you should use Mr. Dell’s, if you can. Just sayin’.
I would venture to say that this is Always Hungry’s favorite dish for any celebration, of any kind. She has a huge helping, usually seconds, and then the next day she heats some up for breakfast. She loves cheesy potatoes. PB&G and Picky Eater like them, too.
There is one ingredient I am not fond of, but I look the other way. Yep, cream of whatever soup. I think it is required in casseroles. When PB&G was a vegetarian, I made this with cream of celery soup, but now I’m back to the original, cream of chicken soup. I just suck it up and use it.
This Thanksgiving we will have cheesy potatoes, along with mashed potatoes and sweet potatoes. And corn soufflé. But this year, I am putting the girls in charge of making it. Happy Thanksgiving ~ Kelly
If you’ve tried these Cheesy Potatoes or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of what I’m cooking in my kitchen and recipes. Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.
- 1 30-ounce bag frozen shredded hash browns, about 10 cups (use Mr. Dells if you can)
- 1/4 cup + 2 tablespoons butter
- 1 can cream of chicken soup
- 1/2 cup chopped green onions
- 12 ounces sour cream
- 1/2 cup milk
- 2 cups grated cheddar cheese (I like sharp cheddar pre-shredded in a bag)
- 1 cup crushed corn flakes
- Preheat oven to 340º (weird temperature).
- Mix soup, sour cream, milk and green onions in a bowl and set aside.
- Pour 1/4 cup melted butter into a 9″ x 13″ baking dish.
- Add half the package of hash browns (about 5 cupto the baking dish. Pour half the soup/sour cream mixture over the potatoes. Spread evenly. Sprinkle 1 cup shredded cheddar on top of that.
- Add remainder of hash browns and then the rest of the soup mixture. Sprinkle on remaining 1 cup of cheese, then cover with crushed corn flakes. Melt 2 tablespoons of butter and drizzle on top of the corn flakes.
- Bake for 1 hour until hot and bubbly.
*Adapted from recipe on package of Mr. Dell’s frozen hash browns.