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Subject: request: Hasbrown Casserole


From: QuadLutz <nmdunbar[at]>
Date: Wed, 10 Sep 1997 15:38:57 -0500
Has anyone got any hashbrown or 'tater tot' casserole recipes?  My
wife and I just had some at a Cracker Barrel restaurant and it was

Thanks in advance,
Take care,



From: Chloie Parsons <parsonsc[at]>
Date: Wed, 10 Sep 1997 16:15:31 -0700
I make a tater tot casserole that my family loves to eat. I don't follow a
set recipe but here is an impromptu one.

Tater Tot Casserole

1 lb hamburger (amount can be less on size of pan used)
2 cans Cream of Mushroom soup
Tater tots (amount varies on size of pan used)

I normally use my Pyrex 13x9x11" glass baking dish for this. Crumble raw
hamburger into baking dish, spreading evenly. Sprinkle pepper, liberal
amounts of parsely, and lots of garlic (the more the merrier;)). In a 2
quart bowl, mix up the 2 cans of Cream of Mushroom soup along with 1/2 can
of water. (I think 1/2 can maybe it is 3/4 can, the consistency should be
thick with just enough water so that it can be stirred smooth instead of
being two oblong blobs) Evenly pour the soup over the meat. Place tater
tots side by side, end to end, in rows (kinda like the airport parking lot
on holidays =)). Place in an oven that has been preheated to 350F. Bake
approximately 45 minutes or until bubbly in center. Best when Taters are 

I don't add salt to the recipe because I figure that the soup has enough
in it to add to the entire dish. I also add enough garlic that the meat is
showing a pale pink through the garlic. Then drop on enough parsely to
suit you. I think this is what I'll fix for dinner on Friday. So easy
after a *&@$#!^@**^$#% week. =)


From: Nancy A Thornycroft <nancyt[at]>
Date: 11 Sep 1997 00:35:28 GMT
This one shows up at every potluck supper around these parts: (it is not
low fat!)

2 lbs    frozen hash brown potatoes, thawed (Ore Ida Southern Style)
12 oz.  Sharp cheddar cheese, shredded
16 oz.  sour cream
1 can   cream of mushroom soup
1 stick margarine, melted
1/2      small onion, diced (optional)

Mix all together in a large bowl, then pour into a 13" x 9" greased pan 
(or 15" x 10" for crispier potatoes)
Bake at 375 degrees (350 degrees for glass pan)
Bake 1  to 1 1/4 hours  - or until golden brown.


From: d bethel <dbethel[at]>
Date: Wed, 10 Sep 1997 18:08:23 -0700
Not sure if this is what you're looking for, but this what a roomate and 
I made back in college.

Sausage/tatertot casserole

two pounds sausage crumbled, browned and drained
a couple cans of cream of mushroom soup
a couple cans of green beans
a couple cans of corn
a good bit of black pepper
a two pound bag of tater tots
add milk to thin the mixture maybe one and half cans

Cook the sausage. Drain it. Combine the everything but the tater tots. 
PLace in a fairly large pan. (9x13maybe) Cover with the tater tots. Bake 
at 375 until the taters are nicely browned.

It's not haute cuisine, but it tastes pretty good.


From: moneymstr[at] (Moneymstr)
Date: 11 Sep 1997 03:43:14 GMT
 Hash Brown Casserole
  2       	cans (10 3/4oz)     	cream of potato soup               
  8       	oz                  	sour cream                         
  1/2     	teaspoon            	garlic salt                        
  1       	pkg.                	frozen hash browns; (2 pounds)
  2       	cups                	shredded cheese                    
  1/2     	cup                 	grated parmesan cheese             
 Combine soup, sour cream, and garlic salt. Add potatoes and cheese. Mix    
 well. Pour into greased 13x9 baking dish. Top with parmesan cheese. Bake,  
 uncovered, at 350 degrees for 1 hour or until potatoes are tender.    


From: gypsylou[at] (Gina)
Date: 11 Sep 1997 03:41:24 GMT
Here is the one I found on the 'net.  Sorry don't remember where exactly
it came from.  I haven't tried it yet, so I don't know how close it is to
the "real thing".

{ Exported from MasterCook Mac }

Cracker Barrell Hash Brown Casserole 

Recipe By:	
Serving Size:	1
Preparation Time:	0:00

Amount	Measure	Ingredient	Preparation Method
2	lb	frozen Hash Browns	
16	oz.	Sour cream	
1	can	cream of chicken soup	
1	stick	butter	
1/2	C.	Chopped onion	
2	C.	grated Cheddar Cheese *	

Place potatoes in a greased 9x13 inch pan. Season with salt and pepper.
Mince onions, and together sour cream, and cream of chicken soup. Pour over
potatoes; sprinkle with Cheddar Cheese and butter, that you have cut into
cubes. Bake at 350 degrees for 35 minutes.


From: KAR <bluekat[at]>
Date: Thu, 11 Sep 1997 01:02:32 -0400
This sounds like the one you want.  -- Kim
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Cracker Barrel's Hashbrown Sidedish
      Yield: 6 Servings
  ~------------------------WALDINE VAN GEFFEN
        2    Bag frozen hashbrowns; thaw
        1    Onion; Chopped Fine
        6    Margarine; Melted
        1    Sour Cream
        8    Cheddar Cheese; Shredded
       10    Cream Of Chicken Soup,
  :          -Condensed
  :          Corn Flakes; Crushed
        4    Margarine; Melted
  In a 9x13 pan, make single layers of the following: potatoes, onions,
  6 tb melted margarine, sour cream, cheddar cheese and  soup. Sprinkle
  top with corn flakes. Drizzle 4 tb margarine over top. Bake  350~ for
  1 hour or until bubbly and piping hot.
  ~ - - - - - - - - - - - - - - - - -


From: Ken Gregg <kgregg[at]>
Date: Mon, 15 Sep 1997 20:36:00 -0500

1 (32 oz.) pkg. frozen hashbrown potatoes, thawed
1 medium onion, chopped
1 can cream of chicken soup
1 soup can milk or evaporated milk
1 stick butter or oleo, melted
salt and pepper to taste
16 oz. shredded cheese

In a casserole dish, put hashbrowns and chopped onion
in. Pour butter on top. in a small bowl mix soup and milk,
add to potatoes, salt and pepper. Mix well. Bake 1 hour in
350 degree oven, add cheese and place back into oven until 
cheese is melted.
This is a recipe from our database at Cookbooks On/Line!
at !

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