Around certain holidays of the year, our family has come to expect that their popular potato dish will find its way to the dining room table. Known in other circles and among other cooks as “Hash Brown Potato Casserole,” the history of how this dish made its way into our family is as infamous as this mouth-watering taste treat.
     While scurrying through the grocery store one year during a pre-holiday food-prep frenzy, youngest (who was in middle school) and one of his friends were each pushing a grocery cart while I tossed in the goodies. Ahhh! What wonderful memories. I nosed into the baking aisle when I met another shopper. We were both searching for a particular item which lead into us talking about our holiday menus. She mentioned this scrumptious potato dish that she made every year and I was drooling all over my grocery list. Quickly, I snatched a pen from my purse, found a scratch of paper, and copied down her recipe. We laughed and joked while my son and his friend looked cross-eyed at us. Then like crazy squirrels storing up their winter stash, we continued our hustle through the market.
     When it was time to plan a meal for New Year’s Day, I thought about the potato dish and how it would complement the ham and other items I planned to serve. Dripping with butter, filled with cheese and sour cream, and topped with those cute French Fried Onion Rings, the family gobbled it down. No left overs!
     That just meant this dish would have to appear again at the next holiday.
     Through the years, we have made a few adjustments to the recipe to cut back on the calories and the butter, but the casserole still has the same delicious taste. Hope this recipe becomes a favorite amongst your family as well.

2 lb. bag of Southern Style Hash Browns–thawed overnight in the refrigerator
1 can of cream of chicken soup
1/2 tsp. salt
2 1/2 C Cheddar cheese shredded
1/4 tsp. black pepper
1/2 C melted butter
2 C low-fat sour cream
1/2 C chopped onions or 2 tsp. onion flakes
Combine all ingredients in large mixing bowl. Pour into a 13×9 glass pan. Bake 45-5- minutes. During the last 10 minutes, add 1 small can of French fried onion rings and cook 10 more minutes. Instead of using the onion-ring topping, you can mix 2 cups of crushed corn flakes with 1/4 to 1/2 C of melted butter. Spread that mixture on top and cook for 10 minutes longer.
From My Heart to Yours,
Linking up with Ann Kroeker at Food for Fridays 




  1. Oh, I think I could live on potatoes – and these sound especially scrumptious!

    Thanks for sharing those mouth-watering recipes of yours.



  2. And now I’m drooling all over my keyboard just like you were drooling all over your grocery list! What a fun story–I wonder what we would end up with, if we would share how some of our favorite recipes came about? I know that Hazel is trying to rescue the stories and loves talking about how certain dishes came into her family.

    This looks scrumptious! I love potato dishes of all kinds. When I was hosting a once-a-week meeting in my home, I started serving brunch food. I experimented with all kinds of recipes and had one very much like this. Your photo helps sell it!

    So glad to stop by–and glad you stopped by my place, as well!

  3. This sounds delicious! We love potatoes here, I grow them in my garden. But mostly I make potato salad or roasted potatoes 🙂

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