Cheesy Hashbrown Casserole

Posted by Lindsey On 6:49 PM

Whenever Ben is out of town, I always make food that I know he will never eat when he is home, so today he left to go visit his family in Michigan and I made this amazing and amazingly bad for you (you gotta admit, those recipes are the best) recipe. This recipe was easy to make and tasted very good. The orginial recipe called for using breadcrumbs as the topping but I thought I would change it up and use pepper jack cheez-it crumbs.

Cheesy Hashbrown Casserole
from Ginka's Goodies


1 (32 oz) Package Frozen Hashbrowns-thawed
1 Cup Sour Cream
3 Cups Shredded Cheddar Cheese
4 T Butter
1 Can Cream of Mushroom Soup
1 Small Onion, Chopped
10 Strips Bacon, Chopped & Cooked
1/2 cup Cheezit cracker crumbs

Spread the hashbrowns out in a 9x13 baking dish. Cover with 2 T melted butter and toss to coat. In a large bowl, combine sour cream, 2 1/2 cups cheese, soup, bacon, and onion. Mix well. Pour the hashbrowns into the bowl and mix with the sour cream mixture. Pour everything from the bowl into the baking dish. Cover with leftover 1/2 C cheese, cheezits and leftover melted butter. Bake for 50 minutes at 350 degrees (broil for the last 5 minutes for a crispy top).

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1 Response to "Cheesy Hashbrown Casserole"

  1. Kristina R. Said,

    I have made something similar but used Cream of Chicken soup (since I abhor the mushroom). :-) Doesn't the bacon make it so tasty.