Hash Brown Potato Casserole Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

4 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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4 Reviews

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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