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Overnight Hashed Brown Potato Casserole

Contributed by: Chris WebAdmin. of


  • 2 lb frozen hashed brown potatoes
  • 1/4 lb butter
  • 1 pint sour cream
  • 1 can mushroom soup
  • 8 oz chedder cheese; shredded
  • 1 onion; grated
  • 3/4 cup milk* (optional)


*1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired.

Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss.

Bake in a 13x9" pan at 350 F for 1/2 hr covered and an additional 1/2 hr. uncovered.

Add additional shredded cheese on top during the second half hour of baking if desired.

Doubles well. Can be refrigerated overnight after mixing all together.

Serving Size: Makes 8 Servings

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