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Nutrition Facts
Serving Size 1 (258g) Recipe makes 8 servings
Calories 380
Calories from Fat 224		(58%)
Amount Per Serving		%DV
	Total Fat 24.9g	38%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 887mg		36%
Potassium 433mg		12%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 1.9g	7%
	Sugars 2.6g
Protein 11.4g		22%
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Creamy Hash Browns Aka "evil Potatoes"

Recipe #258523 | 1¼ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Leslie in Texas
Oct 12, 2007

The chef at The Captain Lord Mansion, a bed and breakfast in Kennebunkport, Maine served this side dish at breakfast one morning and was kind enough to share the recipe with our group. I also think it would be great with ham or roast beef as a side dish. The chef also told us that he had used the same "sauce" ingredients with cooked elbow macaroni and cubed ham, baking it for about 30 minutes.

SERVES 8 -10 (change servings and units)

Ingredients

1 (2 lb) bag frozen southern style hash brown potatoes
2/3 cup ranch dressing
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
2 cups sharp cheddar cheese, grated (or more to taste)
1 (6 ounce) can french's onion rings, slightly crushed

Directions

1
Mix all ingredients together except for the onion rings.
2
Pour into a 9 X 13 baking dish that has been sprayed with cooking spray.
3
Bake at 350 degrees for 50 minutes.
4
Remove from oven and sprinkle with the crushed onion rings.
5
Return to oven and bake an additional 5 to 8 minutes, or until onion rings are slightly browned and heated through.

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Browse similar recipes by category

Course > Breakfast
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 4 hours
Preparation > Simple
Occasion > Dinner Party
Occasion > Brunch

Featured Reviews for This Recipe

From: MarshHen

On Aug 25, 2009

Was looking for a frozen store bought hash brown recipe on here since I had some in the freezer and decided to try this one since I just happened to have all the ingredients on hand. Wow...this has to be the best hash brown casserole we have ever had...hands down! The other poster was right, you can't taste the canned soup at all and the fried onions was the perfect topping, adding just the right crunch and flavor. I'll make this again this weekend to serve with a ham at a potluck dinner at our church. Thanks for sharing!

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From: Recipe Chaser

On Mar 26, 2008

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From: mailbelle

On Mar 5, 2008

DH as he was eating this: "These potatoes are SO good! --- These potatoes are really good! --- You're going to make these again aren't you?" It's obvious these were a hit at my house! Super easy & super tasty - thanks for posting!

3 people found this review helpful

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From: Debbie R.

On Nov 1, 2007

This is the best hashbrown casserole I have ever had. It isn't as fatty as so many of them. It has a nice tang due to the sharp cheddar cheese, and the potatoes are done perfectly....not mushy like most of them. The onion rings on top provide the perfect crunch and color contrast. I used 2 percent fat sharp cheddar and reduced-sodium soups. You can't taste the canned soup in it at all, yet it serves as a really nice, easy binder. This recipe is a keeper for sure! ETA: I just realized I forgot the ranch dressing!

3 people found this review helpful

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