Hash Brown Potato Casserole Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

5 ratings


  • 2 lbs frozen diced potatoes
  • 4 cups cheddar cheese, grated
  • 1 (10 oz) can cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup butter, melted
  • 1 medium onion, chopped
  • 2 teaspoons Paula Deen House Seasoning


Step 1

Preheat oven to 400°.

Step 2

In a large bowl, combine the diced potatoes, 2 cups of the cheddar, cream of chicken soup, sour cream, butter, onion and House Seasoning.

Step 3

Place in a buttered 9x13-inch pan and bake for 35 minutes. Remove from the oven and top with remaining cheddar. Return to the oven and bake for 10 minutes longer.

Hash Brown Potato Casserole


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5 Reviews

Marilyn 4/17/2017
I made this for

I made this for Easter dinner and it was yummy! The guests loved it! I did add some Corn Flake/butter crumbes to the top which gave it a little more pizzazz! I sautéed the onions beforehand too! I put everything on the baking dish at once and baked at 350 degrees for about an hour (covered the top with aluminum foil) and turned the oven down to 300 (uncovered the dish) to brown the Corn Flake crumbles. It turned out fine!

Andrea 12/23/2016
I love this dish

I love this dish but found out my dear mother-in-law (fabulous cook) didn't like biting into the undercooked onions. Neither did I, really. It took a couple years before she fessed up. So I started sautéing the onions in the butter before adding to the casserole. She was delighted.

Kelly 9/1/2015
Dee-LISH!!! I ad

Dee-LISH!!! I added the half of the butter to some panko bread crumbs and chili powder and toasted them in a pan for a while, adding them on top the last 15 minutes of baking. Yum!

Kendra 2/8/2015
This is deliciou

This is delicious loved it!

jo 10/19/2014
This is awesome!

This is awesome! I however; substituted 1/2 cup mayonnaise and 1 1/2 cup sour cream for the 2 cups of sour cream. The mayonnaise gives the casserole a kick. Try it, you will like it!

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