More Great Recipes: Vegetable

Liz's Hash Brown Casserole

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Member since 2014
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Serves 10-12 | Prep Time 15 | Cook Time 60

Why I Love This Recipe

This is a recipe that was given to my mother by Liz Stuvick, a cousin of my dad. I added garlic and removed salt from the recipe, since the soup has plenty of salt. So good!

Ingredients You'll Need

30 oz. pkg. frozen Ore-Ida hash brown potatoes
1 small sweet onion, chopped
1/2 c. bell pepper, chopped
2 cloves garlic, minced
1 pint sour cream
1 stick unsalted butter, melted
1 can cream of chicken soup
1 t. ground fresh black pepper
2 c. Cheddar or Monterey Jack cheese, grated
2 T. olive oil


Preheat oven to 350 degrees.

Thaw hash browns and place in large bowl.

Sauté onion and garlic in olive oil.

Combine sour cream, butter, soup, and pepper in a small bowl.

Add cooked onion, garlic, and cheese.

Pour into hash browns.

Spray 9X13 baking pan with Pam.

Pour all ingredients into baking dish.

Bake 1 hour until bubbly.

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