Amys Hash Browns Casserole Recipes

GRANDMA'S HASH BROWN CASSEROLE

Grandma's Hash Brown Casserole image

This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!

Provided by missbutterbean

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup melted butter
½ cup chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
1 cup crushed cornflakes
½ cup melted butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g

AMY'S HASH BROWNS CASSEROLE

Amy's Hash Browns Casserole image

My co-worker, Amy, gave me this recipe today. She swears it is the "best hashbrown casserole in the world".

Provided by MackinacBride

Categories Potato

Time 1h25m

Yield 1 13X9 Pan

Number Of Ingredients 10

Ingredients

1/2 onion, diced
1/2 cup butter
salt
pepper
1 (10 1/2 ounce) can cream of mushroom soup
1 (8 ounce) carton sour cream
2 cups Velveeta cheese, grated (I just cut into cubes)
2 lbs frozen hash browns (diced or shredded)
1/4 cup butter
2 cups corn flakes

Steps:

Saute onion in 1/2 cup butter.
Combine onion/butter mixture in a bowl with salt, pepper, cream of mushroom soup, sour cream, Velveeta cheese, and hash browns; mix until combined.
Pour mixture into a greased 9x13 pan.
Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes to1 hour.
Remove foil and stir well.
Melt the 1/4 cup butter and combine with the cornflakes.
Toss well, until coated.
Spread on top of potato mixture.
Bake, uncovered, for 15 more minutes, or until corn flake mixture is toasty.

Nutrition Facts : Calories 4139, Fat 307.6, SaturatedFat 160, Cholesterol 490.4, Sodium 4212.4, Carbohydrate 336.1, Fiber 20.5, Sugar 35.3, Protein 44.2

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