Mr. Dell’s Casserole

Mr. Dell’s Casserole–cheesy, perfectly seasoned hashbrown casserole that bakes up bubbly and golden in the oven or slow cooker.

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Mr. Dell’s Casserole

I’ve had so many different versions of hashbrown casserole (funeral potatoes) over the years, but this one was my favorite. If you need a tried-and-true side dish this is the one! This recipe was adapted from Mr. Dell’s Casserole on Food.com. The author said, “I adapted this recipe from the back of a package of Mr. Dell’s shredded hash brown potatoes. This recipe is always requested for Thanksgiving, Christmas and Easter. The best part is, if there are any leftovers, they make a great breakfast side dish the morning after.”

Ingredients/Substitution Ideas

• Butter
• Frozen hashbrowns–cubes or shredded
• Kosher salt
• Black pepper
• Cream of chicken soup–or cream of mushroom, celery
• Sour cream
• Milk
• Green onion
• Cheddar cheese–I like sharp cheddar

Steps

To put this casserole together, you’ll start by drizzling some melted butter into the bottom of a 9×13 pan. Then it’s just a matter of layering. Half of the frozen hashbrowns go down first, followed by a sprinkle of salt and pepper, a layer of the creamy soup and sour cream mixture, and a good handful of cheese. Then you repeat those layers one more time so everything is stacked up nice and even. Pop it in the oven until it’s hot, bubbly, and golden, let it rest for a few minutes so it sets up, and then dig in!

Notes/Tips

• Serve as side dish to ham, turkey, chicken or pork chops.
• Shredded or cubed hashbrowns both work. Shredded gives you a softer, creamier texture while cubed gives more bite.
• No need to thaw the hashbrowns first. Just layer them in straight from frozen.
• If you like a little crunch, you could sprinkle crushed cornflakes or Ritz crackers on top before baking.
• Wondering about make-ahead? You can assemble it a day ahead, cover tightly, and refrigerate until baking.
• Want more flavor? Stir in diced ham, cooked bacon, or even some green chiles.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with sour cream are Instant Pot Loaded Baked Potato Soup and Montana Happy Casserole.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.