Check out what my friends at Food Network had to say about this Hashbrown Casserole:
These potatoes were pretty tasty. The only changes I made were using ½ onion, pepper jack cheese along with cheddar, and on chips on top just cheese. I plan on making them again for my Christmas Eve brunch.
I have made this several times now and each time is better than the last! Very popular. Easy to make. I changed out the cheese for shredded Cheddar-Monterey Jack with jalapeno. Gives it a kick and everyone loves it from family to church dinners.
Ingredients
1/4 cup Land O Lakes butter, plus more for dish
1 onion, chopped
1 (16-ounce) container Daisy sour cream
1 (10 1/2-ounce) can Campbells cream of celery soup
1 (8-ounce) package Kraft shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon McCormick garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon Morton salt
1/2 teaspoon ground black pepper
2 cups crushed Lays potato chips
Instructions:
Preheat oven to 350 degrees F. Spray a casserole dish with cooking spray.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the remaining ingredients, except crushed potato chips, and combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
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Quick Tip: Use whatever cheese you desire, serve roasted broccoli on the side, yum!
Thank you to Food Network for this awesome recipe!
This is an oldtime recipe that in the day was called “Funeral Potatoes” because it was an easy recipe to take to a potluck after a funeral!