This recipe for yogurt salad dressing comes from Australia. It can be added to coleslaw, potato salad, or grilled fish as a dipping sauce.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr |
| Servings: | 10 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 1 pound frozen hash brown potatoes
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 small onion, chopped
- 1 pint sour cream
- 2 ½ cups shredded Cheddar cheese
- salt and pepper to taste
- 4 ½ cups crispy rice cereal squares
- ⅔ cup butter
Instructions
- Place hash browns in the bottom of a 9×13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in preheated oven 45 minutes, until golden, hot and bubbly.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 22 g |
| Sodium | 791 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
We love this and have it every Christmas breakfast . This is my old recipe less the rice crispiest and butter. Use whole bag of potatoes. Will try it with rice crispy topping
I believe this recipe is wrong. It says 1 # of potatoes but clearly a bag of these is 2#. I like it with cream of chicken better but great for vegetarian this way.
Used sour cream with chives and would use cubed potatoes next time but yum it was good.
hubby wanted cheesy potatoes like his mom used to make (she passed a year ago). said this was spot on. I used 2lbs of cubed hash browns (1 frozen bag) and the cream of chicken/mushroom (combined) soup. cooked for about an hour. he didn’t like the crunchy topping, I guess I will leave off next time. super easy to make, I mixed mid afternoon and put in fridge until I was ready to cook, not 24 hours…maybe 2 or 3.
A great dish for a crowd. Left overs are awesome ! I u!se crackers or whatever I have in the cupboard for the crust on top. I have also used cream of chicken soup instead of mushroom soup.
I love this ,made i often, I add sausage sometime.
I have made this several times and it always come out great but this time I intend on stirring the sour cream & soup mixture into the potatoes and I bet it will taste even better.
I used 2 pounds of hash browns. Mixed it all up, topped it with crushed Ritz crackers/butter, used a crockpot. Put it in fridge overnight. Cooked on low 7 hours. Fed an Easter crowd of about 20 people. They all loved the potatoes!
I would use cream of chicken instead of cream of mushroom. Mix the potatoes into the the soup mix before putting it into the pan.
came out soupy
Cheesey, creamy and savory. It was a big hit. Added a small handful of bacon bit. Not enough to overwhelm the other flavors but it did add some salty depth and a little bit of meaty texture to the dish.
I had some left over chicken breast, chopped it up and threw it in. Great side dish
Made very good. Did some changes 2lbs of hash brown potatoes 3 jalapeño’s finely chopped shredded chicken breasts 2 was great
They were a huge hit at a church function! My family loves them and I’m making them for our daughter’s open house. I don’t add the krispies, but instead put a little extra cheese.
I would need to try again. Needs either more potatoes – or less soup/sour cream.
Pretty good casserole plus super easy to make. I used cream of chicken soup only because I grabbed it by mistake. A good mistake, since we liked it.
I was the most popular guy in Synagogue last Friday night for preparing this dish for our Post-Service Celebration…Thanks-Ira.
This recipe is a good base recipe. However, it makes pretty rich potatoes. My suggestion would be to cut back on the cream of mushroom (I actually use cream of chicken), cut back on the sour cream and also the onion. Another good alternative (if you don’t like crunchy onion in your food) is to use dried minced onion, or onion powder- to give it the taste but not the crunch. I also cook mine for about an hour. Letting it cool a while before eating makes it firm up and taste better!
I modified it by adding a half cup of milk, a half bag of frozen onions, and extra cheese. The I topped it with durkee French fried onions and extra corn flakes, it was a hit! Will make it again for sure
I made this for Easter 2015. My kids and husband absolutely loved it! Favorite part of their Easter meal. Made some variations with some of the ingredients. I didn’t have two cans of mushroom soup so I used 1 can of mushroom soup and 1 can cream of celery. Also used 1 lb frozen Ore Ida hashbrowns with onions and peppers. Instead of rice cereal for the topping, I used 2 sleeves of Ritz Crackers (crushed) with about 1 1/2 sticks of butter melted. Did not add the onion because it was in the hashbrowns already. Followed the rest of the recipe as directed. I made the day before and refrigerated overnight. It turned out so good. Will definitely make this again! Thank for having this recipe available for my Easter Dinner! 🙂
Followed this except used corn flke topping. It was just ok, will not make it again. I was not impressed. Pretty tasteless.