Hash Brown Casserole
  • Complexity: Easy
  • Srv: 4
  • Total Time: 1 hr
  • By: Patti


  • 1 8 oz of cream cheese (softened)
  • Chopped Green onions (we leave the amount up to the individual….you know your family)
  • ½ stick of butter (or more ….)
  • 3 lb bag of Lamb Weston Private reserve hashbrowns (but if you need to use another they all work)
  • 8 oz sour cream
  • 1 can cream of cheese soup
  • Franks hot sauce to taste
  • 1 tbsp of minced fresh garlic
  • 1 tbsp Lawry's Seasoning Salt
  • 16 oz of cheddar cheese (sharp) or a combo of cheddar and pepper jack
  • Any other spices you like to taste (minced green or hot peppers also are wonderful in this)


  1. I start by thawing the frozen hashbrowns. Heat a cast iron is preferable but what ever you have works….even an electric skillet and add the butter to melt. Sauté the onions and pepper if using as well as the garlic. Add the thawed hashbrowns and cook until slightly brown (this step is not necessary but it adds more flavor having the potatoes par cooked). In a large bowl combine the cream cheese, sour cream, cheddar cheese, soup and spices. Mix well. Add the warmed potato mixture and mix well. Pour the mix into a cooking oil sprayed 8 x 10 or similar such size pan. I like to top with more cheese as well and more hot sauce. Cook in a 350 degree oven approximately 45 minutes or until nice a done!