Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole is a classic recipe. You’ve probably had this at a potluck, a family gathering or another event. You may even have a copy of a recipe similar to this one tucked away in your recipe box or notebook of favourites. This version, however, is extra creamy and cheesy. I took it upon myself to add a block of cream cheese to the original recipe and oh, holy geez, yes, please! This stuff is good!

This past week, we were struck with the stomach flu. Down and out since new year’s eve. My oldest son who is three got sick with it right before the ball dropped that night. I was already in bed. My husband who somehow swerved past all the germs until this weekend was in charge of clean up. It took me until yesterday to start feeling better, just in time for my husband to catch up with the rest of us. Thankfully, our littlest hasn’t caught anything, fingers crossed it stays that way!

I bought a few groceries and was back in bed by six o’clock yesterday evening. I did, however, decide that I was going to need some cheesy carb-loaded comfort food when I was back in tip-top shape. Well, I’ve given up on tip-top shape and I’m aiming for upright! Which I accomplished until I crawled into bed to type this story. I did bring with me a pipping hot plateful of these potatoes, though.

They didn’t last long, in fact, I ate the whole plate before I started to type, which could be because I haven’t eaten a real meal in more than four days. But I can assure you they are delicious. They’re so cheesy and creamy and make a fantastic side dish. We like to serve ours with chicken and a salad.

How to make Cheesy Hash Brown Casserole

Set the hash browns out on the counter to thaw for a couple of hours. I usually take them out of the freezer a few hours before I want to make the casserole. To start, I chop the onion nice and small. Toss the onion and hash browns together in a large bowl.

In a small bowl, using a hand mixer, mix together the cream cheese, cream of celery soup and sour cream until well mixed. Feel free to use cream of chicken or cream of mushroom soup in place of the celery if you prefer. I haven’t seen too many hash brown casserole dishes that use celery, but it’s what I had on hand and it turned out great!

Next, mix the sauce and a quarter cup of melted butter with the hash brown and onions. Once everything is well-coated, spoon this into a greased 9 x 13″ baking dish and spread it out to the edges. Top this with Cornflake crumbs and get ready for a delicious side dish!

I use the Cornflake’s cereal and hand crush it into crumbs. You can do this by placing 2 cups of cereal into a plastic bag and just squeeze it until the cereal breaks down into bits and pieces. Spread this over the pan of hash browns and then drizzle another quarter cup of melted butter over the crumbs. Bake this for an hour.

I’m sure you have a version of this dish that you love, or a twist that you add or maybe something you would change. I’d love to hear how you make yours, please feel free to send me an email. I do hope, if you haven’t tried these potatoes, you give this recipe a go. It’s such a classic and a total favourite in our home. Not to mention so easy to whip together, even a gal down and out with a stomach bug can pull it off!

Loved Cheesy Hash Brown Casserole? Check out these other irresistible side dishes, I’m sure they’ll hit the spot:

• Ginger and Vegetable Fried Rice
• Homemade Greek Seasoning & Mediterranean Roasted Vegetables
• Feta & Tomato Salad with Toasted Nuts

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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