Sour Cream And Onion Hash Browns Recipes

SOUR CREAM AND CHEESE HASH BROWN CASSEROLE

Sour Cream and Cheese Hash Brown Casserole image

This is a classic hash brown casserole, a favorite recipe shared by a visitor. Miz Chel's hash brown bake is made with sour cream and cheese.

Provided by Diana Rattray

Categories Side Dish Breakfast Brunch

Time 1h10m

Yield 9

Number Of Ingredients 6

Ingredients

1 stick butter or margarine , melted, plus more for the baking dish
1 (30-ounce) package frozen shredded hash browns, thawed
1 cup sour cream
1 (10 3/4-ounce) can condensed cream of chicken soup
1 tablespoon instant minced onion, or about 1/4 cup of a finely chopped onion
2 cups sharp cheddar cheese, or Colby cheese, shredded

Steps:

Serve hot and enjoy.

Nutrition Facts : Calories 587 kcal, Carbohydrate 32 g, Cholesterol 95 mg, Fiber 3 g, Protein 16 g, SaturatedFat 20 g, Sodium 666 mg, Sugar 2 g, Fat 45 g, ServingSize 1 casserole (6 to 9 Servings), UnsaturatedFat 0 g

SOUR CREAM HASH BROWNS BAKE

Sour Cream Hash Browns Bake image

If desired add in 1-2 jalapeno peppers seeded and chopped with the onions and garlic, I also sometimes add in cooked crumbled bacon or cooked browned sausage meat too, but that is optional, you can also make this using cold cooked finely diced potatoes in place of the hash browns, or tater tots, this is a really great potato casserole, I make it often it is a family favorite!

Provided by Kittencalrecipezazz

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, finely chopped
3 green onions, finely choppee
2 tablespoons fresh minced garlic
2 stalks celery, finely diced
1/4 cup butter
2 lbs frozen hash brown potatoes
1 (10 ounce) can cream of chicken soup, undiluted
1/4 cup grated parmesan cheese (can use more)
2 1/2 cups sour cream
1 1/2 cups grated old cheddar cheese
1 cup mayonnaise
seasoning salt (or use white salt to taste)
black pepper
1/2 cup grated parmesan cheese (or to taste)

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a skillet saute the yellow onion, green onion, garlic and celery in 1/4 cup butter for about 3-4 minutes or until softened; transfer to a large bowl.
Add in soup, hash brown potatoes, Parmesan cheese, sour cream, cheddar cheese and mayo; mix well with a wooden spoon to combine, then season with seasoned salt and black pepper.
Transfer the mixture to prepared baking dish.
Top with grated Parmesan cheese.
Bake for about 40 minutes.

Nutrition Facts : Calories 797.4, Fat 59.1, SaturatedFat 29.4, Cholesterol 122.1, Sodium 1135.7, Carbohydrate 48.9, Fiber 2.9, Sugar 4.7, Protein 21.4

SLOW-COOKER SOUR CREAM AND ONION SCALLOPED HASH BROWNS WITH HAM

Slow-Cooker Sour Cream and Onion Scalloped Hash Browns with Ham image

Packaged hash brown potatoes and canned soup make for quick work of scalloped potatoes and ham.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h10m

Yield 6

Number Of Ingredients 8

Ingredients

2 packages (5.2 ounces each) Betty Crocker™ hash brown potatoes
2 tablespoons butter or margarine, melted
2 cups water
1 can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
1 can (11 ounces) whole kernel corn, red and green peppers, undrained
1 container (12 ounces) chive-and-onion sour cream potato topper
1 1/2 cups shredded Cheddar and American cheese blend (6 ounces)
1/2 pound fully cooked ham, diced

Steps:

Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients just until blended.
Cover and cook on low heat setting 5 to 6 hours.

Nutrition Facts : Calories 465, Carbohydrate 34 g, Cholesterol 80 mg, Fiber 3 g, Protein 21 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1650 mg

SOUR CREAM HASH BROWNS POTATO CASSEROLE

Sour Cream Hash Browns Potato Casserole image

A lighter, non-cheesy alternative to the usual heavy hash brown casserole. The soup and sour cream and herbed stuffing mix are the only flavoring. No cornflakes, no potato chips. Slightly elegant in taste, a great side dish, especially if serving other dishes with cheese. IT's our holiday go-to recipe.

Provided by N-JO1956

Categories Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

32 ounces diced uncooked frozen hash browns (not shredded, sometimes called "southern style")
1 medium onion, finely chopped
1 -2 tablespoon butter, for sauteeing onion
1 (10 3/4 ounce) can cream of chicken soup, not low fat, not low-salt
1 (8 ounce) carton sour cream (can be lowfat)
1 cup herb stuffing mix (whitebread not cornbread)
1/2 cup butter

Steps:

Preheat oven to 350.
(do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).

Nutrition Facts : Calories 465.6, Fat 34.5, SaturatedFat 17.8, Cholesterol 50.5, Sodium 396.3, Carbohydrate 37.3, Fiber 2.5, Sugar 2.6, Protein 5.7

CREAMY HASH BROWNS

Creamy Hash Browns image

My mother often took this comforting side dish to social dinners because it was such a hit. Now I get the same compliments when I make it. Bacon and onion jazz up a creamy mixture that's quick and easy to make thanks to convenient frozen hash browns and canned soups. -Donna Downes, Las Vegas, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield 14 servings.

Number Of Ingredients 9

Ingredients

1 package (2 pounds) frozen cubed hash brown potatoes
2 cups (8 ounces) cubed process cheese (Velveeta)
2 cups sour cream
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter, melted
1/4 teaspoon pepper

Steps:

Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.

Nutrition Facts : Calories 303 calories, Fat 20g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 745mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

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