These potatoes are perfect for a potluck! I experimented with numerous hash brown casserole recipes before coming up with the ideal combination on my own. For any potluck, I make this every time. It’s always the first thing to be eaten, whether at dinner parties or gatherings for football games!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 2 cups shredded Cheddar cheese
- 1 (10.75 ounce) can cream of potato soup
- 1 (8 ounce) container sour cream
- ½ (8 ounce) package cream cheese, softened, or more as needed
- ½ cup chopped green onions
- 2 cloves garlic, minced
- ½ teaspoon salt, or to taste
- 1 (16 ounce) package frozen hash brown potatoes
- ½ cup grated Parmesan cheese, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
- Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into mixture; pour into the prepared casserole dish. Top with Parmesan cheese.
- Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 568 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great creamy texture and best flavor of many other hash browns casseroles. The tang of sour cream adds a nice twist. I think I will use a bit of pepper jack cheese for some zip. Would also consider towing some blue cheese into the mix for a whole different flavor experience. Thanks for the great recipe!
Made as written. It was very good. Added salt not necessary. Other ingredients are salty enough. Will make again.
made this for Easter- family raved over it! will definitely make again- everyone wanted the recipe- I used country potatoes (cubes) instead of hash browns.
I had never made these. I was nervous, as I was having a big Easter meal. Thank you so much for this recipe. It was exactly what I wanted. Delicious!
I followed this recipe exactly. It looked very delicious, I feel it lacked flavor. It was bland.
This is excellent. I followed another reviewer and used a package of o’brian potatoes and no parmesan on top
What a HUGE hit this simple-to-make casserole was! I used Obrien potatoes for added flavors and will try some green chilies in it next time. Everyone raved about it and there were no leftovers. Add in the fact that it took no time to put together, you have a big winner! Sheryl
I made this for a pot luck. It’s an easy side dish to make. The taste was good, but I thought it was nothing special. To my surprise, it was very popular among both kids and adults, and several people commented that it was very good and wanted the recipe. Next time I need a side dish for a casual event, I will make this again, but perhaps with a little more seasoning.
I was not impressed. The taste was nothing exceptional and the only thing that saved it was the crispy hash browns on top.
I followed this recipe as written and added some bacon cooked crispy and broke into pieces. I also like peppers in my cheesy potatoes so I added some chopped red peppers also. I have tried other recipes for potato casseroles but this is by far the best. This is always a great hit at pot lucks. Thanks for sharing.
Was hosting Ladies Bunco Night and needed an easy vegetable side, chose this, and was very glad I did! I doubled the recipe because I had a 32 ounce bag of cubed hash browns on hand. Got rave reviews by the bunco girls and several of them asked for the recipe. Absolutely delicious! Thank you for sharing your recipe!
So here’s the story…I thought I would make this while RVing…made the “sauce” in advance, brought the Pyrex and shredded potatoes all in anticipation of baking this dish. After waiting over 45 minutes for my RV oven to “heat up” and getting a headache from the propane, I decided on Plan B. I took the cheese mix, folded in the potatoes and put the entire concoction into a slow cooker. I figured at this point I had nothing to lose. I cooked it on high for about 1 hour and then changed the setting to low and left for about 2 hours. I checked it upon my return, and low and behold, I had a dish that was respectable for the RV community potluck. I added the parmesan cheese about 20 minutes prior to completing the cooking. People enjoyed this casserole. I had some leftover “sauce” that I folded into some additional frozen potatoes and made latkes. They were especially yummy! The moral of the story…when your oven is on the fritz, don’t be afraid to drag out the slow cooker!