Cheesy Hash Brown Bake


Cheesy Hash Brown Bake

  • Author: Dina


Units Scale
  • 30 ounces shredded hash brown potatoes (fresh or frozen)
  • 16 ounces sour cream
  • 10.5 ounces cream of celery soup
  • 8 ounces shredded Monterey Jack/Cheddar cheese blend
  • 1 medium onion, diced
  • 2 cups crushed potato chips
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Preheat over to 350° F and lightly grease a 9×13 casserole dish.
  2. Melt butter in a skillet over medium heat. Add the diced onions and cook 3-5 minutes until soft.
  3. Combine onions, sour cream, soup, and spices in a large bowl.
  4. Add potatoes and cheese. Fold until well blended.
  5. Transfer to casserole dish.
  6. Top with an even layer of crushed potato chips.
  7. Bake for 45 minutes, or until golden and bubbling.


If you are using frozen hash browns, thaw them and squeeze out the excess moisture.

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