Official family collection

Hash Brown Casserole

Name: Hash Brown Casserole
Yield: Not listed
Ingredients: Creamy, cheesy, comforting, and easy to bake.; 32 oz. frozen cubed hash browns; 8 oz. sour cream; 1 small onion, chopped; 2 cans cream of celery soup; or cream of mushroom; 8 oz. soft cream cheese; 1 pkg. shredded Cheddar cheese

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A family recipe for Hash Brown Casserole, preserved in the official Our Midwest Recipe Box collection. This breakfast is presented so home cooks can move easily from gathering the ingredients to serving the finished dish. The ingredient checklist and numbered directions keep the cooking process clear from start to finish. Read through the complete method before beginning, then save or print the page so the recipe is ready whenever it belongs on your table again.

Catalog maintained by Our Midwest Recipe Box Editorial Team · Published August 8, 2026 · Editorial review in progress

From card to table

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Everything you need to bring Hash Brown Casserole to your own table.

At the stove

Make the recipe

Mix sour cream, onion, soup, and cream cheese until well blended.
Add hash browns and stir until evenly coated.
Spread mixture into a 9 x 13-inch pan.
Sprinkle the top with shredded Cheddar cheese.
Bake at 325°F (165°C).
Cook for 1 to 11/2 hours until hot and bubbly.
Let casserole rest briefly before serving.
Serve warm and enjoy.

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Hash Brown Casserole

Gather, cook, and make it yours.

Make the recipe

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