Paula Deen Creamy Hash Brown Casserole

Paula Deen Creamy Hash Brown Casserole starts with frozen hash browns mixed into sour cream, celery soup, and cheddar Jack. It bakes in about an hour and feeds five. Potlucks, holiday dinners, church suppers: this is the dish people ask you to bring twice.

The crushed potato chips on top make or break this casserole. They crisp up in the oven and give you a salty crunch against all that creamy filling underneath. Swap in breadcrumbs or cornflake crumbs and you lose the contrast that makes every bite work.

Mix the filling the night before and store it in the fridge unbaked. Scatter the potato chips on right before the oven so they stay crunchy. Make sure your hash browns are fully thawed and drained, or the center stays soupy.

Paula Deen Creamy Hash Brown Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

700

kcal

Frozen shredded hash browns stirred into a rich mix of sour cream, cream of celery soup, and melted cheddar Jack, then topped with crushed potato chips and baked until golden and bubbly.

Ingredients

• 1/4 cup plus more for dish Butter
  

• 1 chopped onion
  

• 1 (16 oz) container Sour cream
  

• 1 (10.5 oz) can cream of celery soup
  

• 1 (8 oz) package shredded cheddar and Monterey Jack cheese blend
  

• 1/2 teaspoon garlic powder
  

• 1 (30 oz) package thawed frozen shredded hash brown potatoes
  

• 1 teaspoon salt
  

• 1/2 teaspoon Black pepper
  

• 2 cups crushed potato chips

Directions

• Prepare: Preheat oven to 350 °F. Lightly butter a casserole dish.
• Mix the filling: In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
• Top and bake: Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use cream of mushroom soup instead of cream of celery?

Yes, cream of mushroom works fine and is the most common swap. Cream of chicken is another option. Celery soup has a milder flavor that lets the cheese come through more, so the taste will shift slightly with any substitute.

How long does this casserole keep in the fridge?

Baked and covered, it keeps for three to four days. Reheat slices in a 350 degree oven for about 15 minutes. The potato chip topping loses its crunch after a day, so add a fresh handful before reheating if that matters to you.

Can I assemble this the night before and bake it the next day?

Yes. Mix everything except the potato chips, cover, and refrigerate overnight. Add the chips right before baking. It may need an extra ten minutes in the oven since it goes in cold.

Why is my hash brown casserole watery in the center?

Excess moisture from the hash browns is almost always the reason. Thaw them completely and squeeze out as much liquid as you can before mixing. A kitchen towel or cheesecloth works well for this.

Do I need to thaw the hash browns before mixing?

Paula calls for thawed hash browns in this recipe and it matters. Frozen hash browns release too much water as they bake, leaving you with a soupy center. Thaw them overnight in the fridge or spread them on a sheet pan at room temperature for about 30 minutes.