Description
Grandma’s Potatoes is a creamy, cheesy, and comforting hash brown casserole baked to golden perfection. Made with sour cream, cream of chicken soup, cheddar cheese, and a buttery topping, it’s a nostalgic family favorite perfect for holidays, potlucks, or weeknight dinners.
Ingredients
- 1 (32 oz) bag frozen hash brown potatoes (shredded or cubed, thawed)
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup (or mushroom soup for meatless)
- 2 cups shredded cheddar cheese
- 1/2 cup butter, melted (divided)
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 tsp garlic powder or paprika
- Optional topping: 2 cups crushed cornflakes mixed with 1/4 cup melted butter, or substitute with Ritz crackers/extra cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine sour cream, cream of chicken soup, 1/4 cup melted butter, onion, salt, pepper, and optional spices.
- Stir in shredded cheddar cheese.
- Fold in thawed hash browns until well coated.
- Spread mixture evenly into the prepared baking dish.
- Top with crushed cornflakes mixed with remaining melted butter (or alternative topping).
- Bake uncovered for 45–55 minutes, until bubbly and golden brown on top.
- Let cool for 5–10 minutes before serving.
Notes
- Thaw hash browns completely and pat dry to prevent excess moisture.
- For extra richness, add cooked bacon or ham to the mixture.
- Use cream of mushroom soup for a vegetarian version.
- Top with pepper jack or gouda for a flavor twist.
- Can be assembled a day ahead and baked before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
