Paula Deen Hash Brown Potato Casserole

Paula Deen hash brown potato casserole is a creamy, cheesy side dish with frozen diced potatoes, sour cream and cheddar that is ready in 50 minutes. Save this easy potluck side dish for church suppers, holiday tables or Sunday dinner, because it is a Southern comfort food you just stir and bake.

Stir the potatoes straight from the freezer into the creamy mixture, and hold back half the cheddar for the end. That second sprinkle melts into a golden, bubbly top, and skipping it leaves you with a pale casserole with no crust.

Paula uses her own House Seasoning instead of plain salt and pepper, so the potatoes get flavor all the way through. Because everything goes into one bowl and bakes in a 9x13 pan, you can stir it together while the oven heats and skip the extra dishes.

Paula Deen Hash Brown Potato Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

520

kcal

Cream of chicken soup and sour cream coat the diced potatoes, so the inside bakes up soft and rich. The extra cheddar added near the end browns into a bubbly, crisp-edged top.

Ingredients

• 2 lbs frozen diced potatoes
  

• 4 cups grated cheddar cheese
  

• 1 (10 oz) can cream of chicken soup
  

• 2 cups Sour cream
  

• 1/2 cup melted Butter
  

• 1 medium chopped onion
  

• 2 teaspoons Paula Deen House seasoning
  

Directions

• Preheat the oven: Preheat your oven to 400°F. Then butter a 9x13-inch pan so the casserole slides right out when you serve it.
• Mix the casserole: Combine 2 lbs frozen diced potatoes, 2 cups of the cheddar, 1 can cream of chicken soup, 2 cups sour cream, 1/2 cup melted butter, 1 chopped onion and 2 teaspoons House Seasoning in a large bowl. Stir until every potato is coated, since dry spots bake up bland.
• Bake the casserole: Spread the mixture in the buttered pan and bake for 35 minutes. It will be hot and bubbling around the edges by then.
• Add the cheese topping: Remove the pan from the oven and top with the remaining 2 cups cheddar. Then return it to the oven for 10 more minutes, until the cheese melts into a golden layer.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to thaw the frozen potatoes first?

No, the potatoes go in frozen, and they thaw as the casserole bakes. Thawing them first would release extra water and make the casserole loose.

Can I make hash brown potato casserole ahead of time?

Yes, you can stir everything together, cover the pan and keep it in the fridge until baking day. It may need a few extra minutes in the oven, since the pan goes in cold.

How do I store and reheat leftovers?

Cover the pan or move leftovers to an airtight container and refrigerate. Reheat in a 350°F oven until hot in the middle, because the microwave can make the edges rubbery.

What can I use instead of cream of chicken soup?

Cream of mushroom or cream of celery soup works in the same amount, so use whichever you have in the pantry. The flavor shifts a little, but the casserole bakes the same way.

Why is my casserole watery?

Thawed potatoes are the usual cause, since they release water into the sauce as they bake. Use them frozen, and mix in the sour cream and soup well so the sauce stays thick.