Snuggle Up With This Sour Cream And Hashbrown Bake

I made a double batch of this so that my kids would have something that they could warm up in the microwave whenever they got hungry. I think at one point or another each one came in to my room to tell me how delicious it was. “Why don’t you make this more often, Mom?” Oh I will from now on! Check out what they are saying about this recipe over at Recipe Lion:

“If you’re looking to make a casserole that will fill you and your family up and provide some comfort at the dinner table, this is the recipe for you.”

My kids and husband alike cannot get enough of this casserole when I make it.



1 bag of frozen Ore-Ida cubed hash browns, thawed

2 cups Daisy sour cream

2 cups Kraft shredded sharp Cheddar cheese + 1/2 cup for topping

2 cans cream of chicken soup

salt and pepper 

Small bunch of green onions, sliced thinly

3 cups Rice Chex, crushed

1/4 cup butter, cut into small pieces



Preheat oven to 350 degrees F.


In a large bowl, mix potatoes sour cream, 2 cups of the cheddar cheese, cream of chicken soup, salt, pepper, and green onions. Stir until well combined.


Crush Rice Chex.


Pour potatoes into a 9×13-inch baking dish. Top with crushed Chex and remaining cheese. Dot butter over the top of everything. Bake 40-45 minutes, until potatoes are bubbling and top has browned. If topping begins to brown early, cover very loosely with foil.


Remove from the oven and allow to cool for 5-10 minutes before serving.


Quick Tip:  Use whatever shredded cheese you prefer.
Thanks again to Recipe Lion for this comforting recipe.


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