Potato Crap Casserole
Potato Crap Casserole
Ingredients
- 32 ounces Southern Style diced hash browns, frozen
- 16 ounces sharp cheddar cheese, shredded
- 10 1/2 ounces cream of mushroom soup
- 16 ounces sour cream
- 3/4 cup yellow onion, chopped
- 4 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 400°F. Ensure your oven rack is in the middle position for even baking.
⏱️ 5 min•🌡️ 400
- 2
In a large glass baking dish (approximately 9x13 inches), combine the entire 32-ounce bag of frozen Southern Style diced hash browns with the 16 ounces of shredded sharp cheddar cheese.
⏱️ 2 min
- 3
Add the 10 1/2-ounce can of cream of mushroom soup, the 16-ounce container of sour cream, and the 3/4 cup of chopped yellow onion to the baking dish with the hash browns and cheese.
⏱️ 2 min
- 4
Using a large spoon or spatula, mix all the ingredients thoroughly in the baking dish until everything is well combined and the hash browns are evenly coated.
⏱️ 3 min
- 5
Melt the 4 tablespoons of butter, either in a microwave-safe bowl or a small saucepan over low heat.
⏱️ 1 min
- 6
Pour the melted butter evenly over the mixture in the baking dish.
⏱️ 1 min
- 7
Give the entire mixture one final good stir to ensure the melted butter is fully incorporated throughout the casserole.
⏱️ 2 min
- 8
Place the baking dish into the preheated 400°F oven and bake for approximately 45 minutes, or until the casserole is golden brown on top and bubbly around the edges.
⏱️ 45 min•🌡️ 400
- 9
Carefully remove the casserole from the oven and let it rest for a few minutes before serving. This allows it to set slightly and makes for easier serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Crap Casserole
Ingredients
- 32 ounces Southern Style diced hash browns, frozen
- 16 ounces sharp cheddar cheese, shredded
- 10 1/2 ounces cream of mushroom soup
- 16 ounces sour cream
- 3/4 cup yellow onion, chopped
- 4 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 400°F. Ensure your oven rack is in the middle position for even baking.
⏱️ 5 min•🌡️ 400 - 2
In a large glass baking dish (approximately 9x13 inches), combine the entire 32-ounce bag of frozen Southern Style diced hash browns with the 16 ounces of shredded sharp cheddar cheese.
⏱️ 2 min - 3
Add the 10 1/2-ounce can of cream of mushroom soup, the 16-ounce container of sour cream, and the 3/4 cup of chopped yellow onion to the baking dish with the hash browns and cheese.
⏱️ 2 min - 4
Using a large spoon or spatula, mix all the ingredients thoroughly in the baking dish until everything is well combined and the hash browns are evenly coated.
⏱️ 3 min - 5
Melt the 4 tablespoons of butter, either in a microwave-safe bowl or a small saucepan over low heat.
⏱️ 1 min - 6
Pour the melted butter evenly over the mixture in the baking dish.
⏱️ 1 min - 7
Give the entire mixture one final good stir to ensure the melted butter is fully incorporated throughout the casserole.
⏱️ 2 min - 8
Place the baking dish into the preheated 400°F oven and bake for approximately 45 minutes, or until the casserole is golden brown on top and bubbly around the edges.
⏱️ 45 min•🌡️ 400 - 9
Carefully remove the casserole from the oven and let it rest for a few minutes before serving. This allows it to set slightly and makes for easier serving.
⏱️ 5 min