Hash brown casserole

(056:  New potatoes.  Photo © 2009 by Robin)

Way back when, around the time of the wedding, I was asked for the recipes for the cherry pudding and the hash brown casserole that were served at the pre-wedding brunch for the groom’s side of the family/friends.  The cherry pudding recipe has already been posted at Life in the Bogs and you can find it here.

The hash brown casserole is fairly simple and remarkably fattening.  I got the recipe from some friends from West Virginia.  If you want to do a veggie version (something I’m not sure they’d approve of in West Virginia), I’d suggest cream of mushroom soup instead of the cream of chicken.  Or cream of celery.  If you want a vegan version, you’re on your own figuring that out.  This casserole is chock full of dairy.

  • 2 lb. bag frozen hash browns (the diced or cubed variety)
  • 1/2 cup melted butter
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup chopped onion
  • 2 cans cream of chicken soup
  • 12 oz. sour cream
  • 2 cups grated sharp cheddar cheese (save a little to put on top)

Combine all and put in 3 qt. casserole dish (9×13).  Bake at 350°F for 45 minutes (longer = browner).  Cover with foil until last 10 minutes, then cover with reserved cheese and brown for final 10 minutes.

I don’t bother adding the salt.  There is plenty of salt to be found in the soup and cheese.

I have not tried to make this with fresh potatoes.  With all the other unhealthy stuff in this recipe, I’m not sure it would make a difference in the end.

Enjoy and good luck.  Hopefully it won’t clog your arteries too much.