Wayne County Homemaker Recipe – Creamy Hash Brown Casserole

Creamy Hash Brown Casserole

By: Sue Ayearst – Homemaker Mailbox Member

Sharing Our Best Cookbook


¼ c. butter, plus more for dish

1 onion, chopped

1 (16 oz.) container of sour cream

1 (10 ½ oz.) can cream of celery soup

1 (8 oz.) pkg. shredded Cheddar and Monterey Jack cheese blend

½ tsp. garlic powder

1 (30 oz.) pkg. frozen shredded hash brown potatoes, thawed

1 tsp. salt

½ tsp. ground black pepper

2 c. crushed potato chips


Preheat the oven to 350 degrees. Lightly butter a casserole dish. In a small skillet, melt ¼ c. of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour the mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, salt, and pepper. Combine until well blended. Pour the mixture into the prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes or until hot and bubbly. Cook time: 50 minutes. Yield 8 to 10 servings.