This Cheesy Hash Brown Bake is a real crowd pleaser and a standard side dish for corned beef or baked ham at Easter dinner. Pretty simple to make, easy to scale and creamy delicious.
Ingredients
- 2 lbs frozen hash brown potatoes
- 2 cups sour cream
- 2 cans (11 oz) cream of mushroom soup
- 1/4 cup melted butter
- 1 small grated onion
- 2 cups grated cheddar cheese
- 2 tbsp grated parmesan cheese (optional)
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 350°F
- Slightly thaw 2 lbs frozen hash brown potatoes.
- Mix 2 cups sour cream, 2 cans (11 oz) cream of mushroom soup, 1/4 cup melted butter, 1 small grated onion, and 2 cups grated cheddar cheese and blend with the slightly thawed hash brown potatoes.
- Pour mixture into a buttered casserole dish and sprinkle 2 tbsp grated parmesan cheese (optional) or more parmesan cheese on top.
- Bake in a pre-heated oven for 60 minutes.
- Allow to cool slightly before serving.
