Creamy Hash Browns Supreme

Tis’ the season for baking in big batches! I don’t know about “ya’ll” but end-of-year functions have me cooking in large quantities!

So…in the event the next few months find you in the middle of a graduation, a wedding reception, a family reunion, or a fourth-of-July gathering I thought I’d share a few “big batch” recipes. 

Today’s is a new family favorite——–a variation on cheesy hash browns. These bad boys are super moist and the the saute’d onions give them a delicious bit of zip!

Click here for a printable pdf of Creamy Hash browns Supreme!

Your DoAhead Friend,

Cindy

Creamy Hash browns Supreme
Print Recipe
Sour cream, butter and creamed soup make this variation of a family favorite super moist!
Servings Prep Time
20 people 20 minutes
Passive Time
75 minutes
Servings Prep Time
20 people 20 minutes
Passive Time
75 minutes
Creamy Hash browns Supreme
Print Recipe
Sour cream, butter and creamed soup make this variation of a family favorite super moist!
Servings Prep Time
20 people 20 minutes
Passive Time
75 minutes
Servings Prep Time
20 people 20 minutes
Passive Time
75 minutes
Ingredients
Servings: people
Instructions
  1. Saute' onions in a small amount of butter. Cook until tender.
  2. In large mixing bowl, combine sour cream canned soup, melted butter, onions and 2/3 of the cheese. Once mixed, stir in (thawed) hash browns.
  3. Pour mixed ingredients into a lightly greased roaster. Sprinkle remaining cheese on top. Bake at 350 degree for 90 minutes or until potatoes are tender.
Recipe Notes

These potatoes lend themselves well to a DoAhead. Simply mix and freeze ahead of time then thaw and bake according to instructions.  I've made two batches of this recipe and easily fed 45 people.

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Comments

  1. Great Recipe! I have substituted Greek Yogurt for the sour cream and it is just as delicious.

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