If a hash brown casserole is on the the table, my plate is going to get a huge scoop of it! There are various ways to make hash brown casseroles. I have been making this Cheesy Hash Brown Casserole for years, and we never get tired of it. We eat this casserole throughout the year, but it always makes an appearance on our Thanksgiving table. If you need an easy side dish to add to your Thanksgiving menu, this Cheesy Hash Brown Casserole will definitely be a people pleaser!
I particularly like using the refrigerated hash browns instead of the frozen hash brown in this recipe. The texture of the refrigerated hash browns is more pronounced than frozen. However, if you are in a pinch you could certainly use frozen hash browns.
The original recipe calls for diced onions, but I take the shortcut of using dried minced onions. This little shortcut does not sacrifice on flavor or texture. If you would rather dice fresh onions, just be sure to cut your onion into small pieces.
Cheesy Hash Brown Casserole
- 1 20 oz package refrigerated shredded hash browns (I use the Simply Potatoes brand)
- 1 10.5 oz cream of celery soup
- 1/2 cup sour cream
- 1 1/2 T minced onions or 1/4 cup small diced onions
- 1/4 cup butter melted
- 2 cups grated sharp cheddar cheese
- Preheat the oven to 350 degrees. Butter or spray with cooking spray a 2 quart baking dish.
- In a large bowl, stir in all of the ingredients until thoroughly combined.
- Pour the hash brown mixture into the prepared baking dish.
- Bake uncovered for 45 - 50 minutes or until the sides are bubbly and the top is slightly browned.