Hashbrown Casserole - Master Cookbook Recipe # 317

Name: Hashbrown Casserole - Master Cookbook Recipe # 317
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10-12
Cuisine: Southern
Ingredients: 2 lb. bag frozen shredded hash browns (do not thaw); 10.5 oz. can cream of celery soup; 10 oz. shredded cheddar cheese; 8 oz. sour cream; 1/4 cup salted butter, melted; 1 tsp salt; 1/2 tsp black pepper

This is the ultimate cheesy comfort side dish, often called "Funeral Potatoes" or "Potluck Potatoes." It’s incredibly creamy, cheesy, and requires almost no prep work. The secret to the perfect texture is keeping the potatoes frozen until they hit the oven!

This is recipe #317 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 1 hr Total time: 1 hr 10 min

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Ingredients

2 lb. bag frozen shredded hash browns (do not thaw)
10.5 oz. can cream of celery soup
10 oz. shredded cheddar cheese
8 oz. sour cream
1/4 cup salted butter, melted
1 tsp salt
1/2 tsp black pepper

Instructions

Mix: In a large mixing bowl, combine the frozen hash browns, cream of celery soup, shredded cheese, sour cream, melted butter, salt, and pepper. Stir until everything is thoroughly and evenly coated.
Assemble: Grease a 13x9x2-inch baking dish (or a disposable aluminum pan for easy cleanup). Spread the potato mixture evenly into the dish.
Bake: Bake at 350°F for 60 minutes until the edges are bubbly and the top is golden.

Notes

Tammy’s Tips "Do not thaw the hash browns! If you do, they will end up with the consistency of mashed potatoes instead of having that nice shredded texture." This is the perfect dish for a potluck,if you're taking it to a gathering, use a throw-away aluminum pan so you don't have to worry about bringing a dish home.