Cheesy Hash Brown Casserole

I’m always on the lookout for new and different ways to serve potatoes. When I first found this recipe, I scoffed at the thought of potato chips on the casserole. I just couldn’t imagine how potato chips, a snack food, would taste atop a creamy hash brown casserole. On the other hand, it’s potatoes with potatoes, so why wouldn’t it taste good? Since I loved all the other ingredients in this recipe, I decided to go for it. Once again, I was amazingly surprised by the result. The chips actually paired perfectly with the hash brown casserole and added a nice salty crunch (and I don’t like potato chips, I’m one of the rare few that actually can eat just one). Mike loves the Cracker Barrel hash brown casserole, but I’ve yet to find a “copycat” recipe worthy of his approval. This recipe got a “thumbs up” from hubby, even though it does taste somewhat different from the Cracker Barrel version. And, I’m embarrassed to admit this, but it won me over too. I wouldn’t hesitate to serve this again (nor would I hesitate to eat it again). This is ideal for potlucks, brunches, or just for a quick and easy side dish when you’re tired of the “same ‘ole, same ‘ole.”  Looks like I finally found a way that I can eat potato chips and actually enjoy them!

Preheat oven to 350° F. Lightly butter a casserole dish.

Chop the onion.

Crush the potato chips. I put the chips in a large resealable plastic bag and pounded and rolled it with an rolling pin.

In a small skillet, melt the butter, over medium heat. Add the onions and cook 3 to 4 minutes, or until softened. Transfer to a large bowl. Add the sour cream, cream of celery soup, shredded cheese, garlic powder, hash brown potatoes, salt and pepper. Combine until well blended.

Pour mixture into prepared casserole dish. Top evenly with the crushed potato chips. Bake for 45 minutes, or until hot and bubbly.

Quick, easy, cheesy, with a “perfectly balanced” crunchy topping! (I know, my first instinct was wrong :( , but sometimes it’s okay to be proven wrong.)

CHEESY HASH BROWN CASSEROLE
Source: PaulaDeen.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/4 cup butter, plus more for preparing casserole dish
• 1 onion, chopped
• 1 (16-ounce) container sour cream
• 1 (10 1/2-ounce) can cream of celery soup
• 1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
• 1/2 teaspoon garlic powder
• 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups potato chips, crushed

             
DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly butter a casserole dish.
2. In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or
    until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic
    powder, hash browns, and salt and pepper. Combine until well blended.
3. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45
    minutes, or until hot and bubbly.

Servings: 8