Linda’s Hash Brown Casserole

I spend so much time talking about Norwegians and their love of white food, you might have forgotten I’m half Irish.  And, guess what, we love white food too.  Hello, potatoes.  This recipe combines the best of both worlds:  potatoes and white food, with cheese as a bonus.  This might be the most perfect recipe of all.

Now I would never have thought about putting a can of cream of chicken soup into a breakfast buffet dish, but it works.  The potatoes end up incredibly creamy.  The next day if there are any left, I will add sausage or diced ham, poach an egg on top and viola a new recipe.  These warm up so nicely in a fry pan on top of the stove.  The original crusty top gets all crusty again.  I would like to try it with other types of potatoes, especially if they had diced peppers in the mix.

This is another one of those 50’s and 60’s women’s magazine type ideas that have largely been forgotten.  I know everyone is watching their weight or their cholesterol, but once a year, do the big breakfast buffet.  Call all the family, have a fruit tray, maybe a Mimosa, reconnect with everyone.  You’ll be glad you did.  I call it fun with potatoes; how could this be anything but fabulous.


2 pounds frozen southern style hash browns

½ cup melted butter

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of chicken soup

2 cups sour cream

10 ounces grated cheddar cheese

2 cups crushed corn flakes or Ritz crackers mixed with ¼ cup melted butter

Thaw hash browns.  Combine with melted butter in a large bowl. Add everything but corn flakes.  Blend well and pour into a greased 9 x 13 inch pan.  Sprinkle with corn flake/cracker mixture.

Bake at 350 degrees for 30 minutes covered and 30 minutes uncovered.


*   From the recipe box:

We are a breakfast/brunch family.  We love our potatoes.  This is the culmination of 2 dreams.  Plus, bonus, white food.  Thanks Linda

and remember:  No matter how your feel:  get up, dress up, show up and never give up.  Big kiss, Lynn

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