Family Recipes
Hashbrown Casserole
Creamy potatoes, peppers, onions, and plenty of Colby Jack cheese come together in a dependable family casserole.
My Personal Notes
You can use regular cheddar or any other cheese that you prefer. Our family prefers Colby Jack.
Make sure the potatoes are done before adding the cheese over the top. If they are not, people will notice the potatoes are undercooked.
You can use O'Brien hash browns or small chunky potatoes. Fresh potatoes, onions, and peppers can also be used, but they take longer to prepare and cook.
Printable recipe
Hashbrown Casserole
Ingredients
- 2 cups sour cream
- 1 can cream of mushroom soup
- 1/4 cup melted butter
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 package (28 to 30 ounces) frozen O'Brien hash browns with onions and peppers
- 8 ounces shredded Colby Jack cheese
- 4 ounces shredded Colby Jack cheese, for topping
Recipe
- Preheat the oven to 350 F.
- Combine the sour cream, mushroom soup, melted butter, pepper, salt, frozen hash browns, and 8 ounces of Colby Jack cheese in a large bowl. Stir until everything is evenly mixed.
- Transfer the mixture to a lightly greased 9x13-inch baking dish.
- Bake for 45 minutes.
- Check the potatoes to see if they are fork tender. If they are not, bake for another 15 minutes.
- Sprinkle the remaining 4 ounces of cheese over the top and bake for another 10 to 15 minutes, until the cheese is melted.
- Spoon and serve.
Before baking
Spread the mixture evenly.
Once everything is mixed, spread the casserole evenly in the greased baking dish so the potatoes cook at the same rate.
Reader notes
Comments and ratings
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