Every time there is a potluck, my friends insist that I bring this particular hash brown dish! Use McCain® Tasti Taters rather than ordinary hash browns whenever possible!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 (32 ounce) package frozen tater tots, (such as McCain® Tasti Taters)
- 1 (10.75 ounce) can cream of mushroom soup
- 8 ounces sour cream
- 1 cup melted butter
- 1 ½ cups shredded Cheddar cheese
- 1 tablespoon ground black pepper
- salt to taste
- 1 (7 ounce) bag sour cream-and-onion-flavored potato chips, crushed
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
- Heat the vegetable oil in a skillet over medium heat; cook the onion in the hot oil until softened, 5 to 7 minutes. Mix the cooked onions, tater tots, mushroom soup, sour cream, butter, pepper, and salt together in a large bowl until the tater tots are evenly coated. Stir the Cheddar cheese in a little bit at a time until evenly distributed throughout the mixture; pour into the prepared dish. Sprinkle the potato chips over the top.
- Bake until golden brown on top, 45 to 60 minutes.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 19 g |
| Sodium | 777 mg |
| Sugars | 2 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Made this per the recipe and it was very good. The second time I added ground beef, cut butter in half and no chips and we liked it even better. Sour cream and cheese make this recipe perfect.
Was YUMMY, just too salty. So I’m going to try a lower sodium soup next time. Also, I added about 1/4 C milk because the mixture didn’t look creamy/moist enough. And added more shredded cheese on top. It turned out good, and mine was done in around 25 min.
I thought my family would love this; all ingredients they like. I made it according to directions without changes. No one liked it.
We changed very little, but did add frozen broccoli (1 lb.) and we sprinkled taco seasoning on our soup and cheese concoction before spooning it over the tots and broccoli. My son then sprinkled a bit more taco seasoning over the 9”X 13” casserole pan, before adding the last of the small 2-1/2 cup package cheddar cheese he sprinkled over top. My son is big on seasoning! Which I have found hard to deal with. My family was very bland growing up, so pepper and other strong flavors he likes to use, I sometimes find hard to swallow.
This was pretty good. I mostly followed the recipe because I like to do that the first time, but I did make a few small changes. I used a ready-to-serve, low-sodium cream of mushroom because it was what I had. Also used a tad more cheddar than called for: 1.75 oz of the sargento extra sharp cheddar. Finally, I added 1/3 tsp of cayenne pepper. Overall, the flavor was pretty good, though an entire cup of butter is absolutely not necessary, and a whole tablespoon of pepper is perhaps a little much. Instead, I would next time cut in half the amount of butter and add more variety in terms of the spices used (maybe some Italian seasoning? Smoked paprika? Garlic powder?) and would add more vegetables, perhaps a bell pepper or a jalapeño.
I did not have any soup or potato chips so I made it without. I also added an additional chopped onion plus 3 minced cloves of garlic, as well as half a tub of whipped cream cheese. It was delicious! No need at all for the soup or the chips. Everyone loved it! A great side dish that can be assembled ahead of time so great for Thanksgiving.
This is still a serious household favorite! To make it more of a meal and less of a side dish casserole I add browned burger to it. I no longer use butter, instead letting the fat from the meat do the work. We have a 4 year old now so the seasoning is cut back too. Still use 2-3x the amount of sour cream – just because we love it. I start with foil on then remove it for the last 15 minutes after I add more chips.
This was horrible! Way too much black pepper.
Great base recipe! Fam loved! Sauteed sweet onion, added 1 lb ground beed + 1/2lb venison, lots of Montreal seasoning for meat layer under the potato mixture. Caramelized some onion for in the potato mix. I had 32oz bag of shredded frozen hash browns. Worked great! 9×13 55 min.
For a super fast version of this I used pre-chopped frozen onion and skipped cooking the onions altogether. I also used just 1/2 a cup of butter which I did melt per instructions.
The family loved it! Next time I will cut the butter to a half cup, but otherwise wouldn’t change a thing!
O!! M!!! G!!!! These were amazing!!! I didn’t have chips but had French fried onions that I used. This recipe is definitely a perfect keeper!
I love this recipe. I have made it several times. My husband loves it as well. I follow it exactly as it’s written. It is very good.
It was amazing!
I make this a lot. Instead of just using shredded cheese I also add half of a big velvetta block & only half shredded cheddar. I add Frosted Flakes to the top & pour melted butter over after everything is in dish. I also add a cubed layer of the velvetta on bottom before adding everything else. I top it with aluminum foil & it turns out great everytime.
good comfort food. Kids and I all liked it.
I topped the meat with a mixed vegetable to make it a three course meal.
Didn’t change a thing and my family loved every bite.
Amazing comfort food! I did alter it a little. I cooked 1 lb of hamburger with the onions before adding it to the mixture. I only used 1/2 cup of butter. I added a couple of freshly diced jalapenos and a couple of diced cloves of garlic to the mix as well. Added cajun seasoning and a touch of smoked paprika. Soooo good! we never have left overs. haha
Way too heavy and greasy. Gave me a massive stomach ache. Won’t make it again.
Seemed a little dry. I’m wondering if the layered recipes might be better than mixing everything together. Really good flavor.