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Loaded Hash Brown Casserole


Rate this recipe 3/5 (4 Votes)


  • 10 cups shredded hash browns, thawed
  • 12 ounces sour cream
  • 1/4 cup butter, melted
  • 1 can cream of chicken soup
  • 1/2 onion, diced
  • 2 cups sharp cheese
  • 8 to 9 slices of bacon, crumbled
  • salt and pepper to taste


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350 degrees F.

Step 2

Sauté onions in butter until translucent.

Step 3

Mix all ingredients in a bowl. Pour mixture into a 9x13-inch baking dish. Bake for 50 to 60 minutes.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Sinful Potatoes Beefy Hashbrown Bake