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Hash Brown Potato Casserole Recipe

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By Mennonite Central Committee | Sep 6, 2012

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You can substitute garden grown potatoes for frozen hash browns. Just be sure to cut them into small pieces.
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In this newly revised edition of “Treasured Amish and Mennonite Recipes,” you’ll find an endless array of appetizers, main dishes and desserts that are easy to make and require only the simplest and freshest ingredients.

This Hash Brown Potato Casserole makes a great side dish in a home-cooked meal. This recipe is excerpted from Treasured Amish and Mennonite Recipes(Fox Chapel Publishing, 2011), a cookbook filled with down-to-earth dishes that have been bringing families and communities together at the table for generations.

Hash Brown Potato Casserole Recipe

• 2 pounds chunky frozen hashed brown potatoes, thawed
• 2 cups shredded cheddar cheese
• 1 stick (1/2 cup) butter, melted
• 1 pint sour cream
• 1 can (10 3/4 ounces) cream of chicken soup
• 2/3 cup chopped onion
• Salt and pepper

• 3 cups cornflakes
• 1/4 cup melted butter

Thoroughly mix all casserole ingredients in a large bowl. Season as desired with salt and pepper. Spread in a 9×13-inch buttered baking pan. Bake at 350° for 30 minutes. Mix cornflakes and melted butter for topping and spread over casserole. Return Hash Brown Potato Casserole to oven and continue baking uncovered about 30 minutes more.

To learn more about Amish culture and to try more delicious, down-home recipes, read Mennonite Recipes and a Brief History of the Amish.

This excerpt has been reprinted with permission from Treasured Amish and Mennonite Recipesby Mennonite Central Committee, published by Fox Chapel Publishing, 2011.

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