Wednesday, February 3, 2010

Hashbrown Bake

Sometimes you just need a big ol' bowl of comfort food. That time was this week for us. My kids were sick and my husband and I were on call 24/7 for days and days. We were tired, drained and needed some TLC for ourselves. I pulled out my trusty recipe cards (I know, so retro) and stopped flipping when I came to this recipe.

Originally called "Hashbrown Casserole"(a very popular recipe as I discovered upon googling it), I changed the name to Bake cause I've been told the mention of the word "casserole" can incite riots at the dinner table. This (shhh!) casserole is creamy and cheesy and fills you up with warm, gooey, yumminess. I usually serve it alongside Honey Baked Ham (a tradition in my Husband's family), but it would be great with steak or chicken, or as an addition to your brunch table as my sister is fond of doing.

It's quick and easy to assemble, and is always met with smiles at dinnertime. Give it a try and see what your family thinks!

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Hashbrown Bake recipe from my lovely sister-in-law Cindy Friolet

1 bag frozen country style hashbrowns (I use McCain)
1 can condensed cream of chicken soup, undiluted
1 c. light sour cream (a small container)
1 med. onion, diced
1 c. shredded cheese (I use marble cause it's what I always have on hand)
1 tsp. sea salt
1 tsp. crushed black pepper
1 stick (1/2 c. ) butter, melted
1 c. seasoned bread crumbs (You can also use cornflake crumbs)


1. Combine the soup, sour cream, onion, salt and pepper.
2. Mix in the hashbrowns and cheese and mix to thoroughly combine.
3. Pour mixture into a greased oven safe dish.
4. Mix the melted butter with the bread crumbs and crumble over top of the hashbrown mixture.
5. Cover and bake at 350˚F for 1 hour. Uncover and cook an additional 10 minutes to allow top to brown.

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  1. The hash brown bake is a family favorite! Love it with barbqued anything!!!!!!!!! We call the dish cheesy potatoes.......

  2. I make this "bake",lol, too. A good alternative to the creme of chicken is mushroom soup. When I make scallop potatoes,I use mushroom soup and creme of chedder soup mixed together and pour it on top. My husband never really liked scallop potatoes until I made him this recipe (my Moms recipe). I'm thinking about trying that with the hashbrown bake, just replace the sour creme with the creme of chedder. I guess there is lots of possibilities with this dish.
    Happy cooking/baking :)

  3. This recipe was shared with me many years ago and I am always asked for the recipe! Glad to see it n your show today! My vegetarian nieces choose cream of mushroom soup!

  4. I never had this until I met my husband and he insisted I learn the recipe from his sister. I've since introduced it to my extended family and they love it now too. :)