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Hashbrowns Casserole Recipe

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This recipe for Hashbrowns Casserole is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz (2 lb) frozen hash browns (prefer Southern (diced) vs shredded)
2½ cups sour cream
½ cup melted butter
1 can Cream of Mushroom soup
1 cup grated Monterey Jack cheese
1 cup Cheddar cheese
Scant ½ cup finely chopped onion
1 tsp Kosher salt
¼ tsp freshly ground pepper
2 cups kettle-cooked potato chips
¼ cup grated Parmesan cheese
Directions:
Directions:
Defrost potatoes. Preheat oven to 350º. Grease a 9"x13" pan.
Heat a large skillet and melt 6 Tbl butter. Add onions and cook, stirring occasionally, until onions start to soften, 3-4 minutes.
Turn off heat and stir in Monterey Jack cheese, salt and pepper to taste, sour cream, and cheddar cheese. (You can transfer to bowl now if pan is too small).
Add hash browns and mix all together.
Pour into 9x 13 baking greased pan.
Melt 1 Tbl butter.
Place potato chips and parmesan in bowl and crush chips as you mix with Parmesan. Pour in melted butter and toss to mix. Sprinkle the crumbs over the potatoes.
Cover with foil and bake for 20 minutes. Remove foil and continue baking until golden brown and bubbling around the edges - about 15 minutes.
Let rest for 15 minutes before serving.
Personal Notes:
Personal Notes:
This is a combination of three different hash browns casserole recipes.

 

 

 

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