Hashbrown Stuffing Casserole Recipe

Name: Hashbrown Stuffing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 bag frozen square hashbrowns, thawed; 1 can of cream of chicken soup; 1/2 cup sour cream; 2 tbsp mayo; 1/2 tbsp paprika; 1 juice of 1/2 lemon; 1 salt and pepper to taste; 1 stick butter; 3 cup of pepperidge farm mixed season stuffing mix, uncooked; 1 8oz bag of shredded sharp chedder cheese; 1 large onion, sliced super, super thin

Servings: persons

1 bag frozen square hashbrowns, thawed
1 can of cream of chicken soup
1/2 cup sour cream
2 tbsp mayo
1/2 tbsp paprika
1 juice of 1/2 lemon
1 salt and pepper to taste
1 stick butter
3 cup of pepperidge farm mixed season stuffing mix, uncooked
1 8oz bag of shredded sharp chedder cheese
1 large onion, sliced super, super thin

1
Preheat oven to 350
2
In a glass 13x9 inch pan spread hashbrowns evenly out
3
In large mixing bowl combine soup, sour cream, mayo, paprika, s &p and lemon juice.
4
Mix well.
5
Cover top of hashbrowns in pan.
6
Cover with entire bag of cheese, evenly.
7
Melt butter in microwave.
8
Mix well with onion and stuffing mix.
9
Spread evenly over cheese.
10
Cover with foil and bake for 1 hour.
11
Uncover and bake additional 15-20 minutes.
12
Aaaaand you're welcome.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bag frozen square hashbrowns, thawed, 1 can of cream of chicken soup, 1/2 cup sour cream, 2 tbsp mayo, and more.

Yes, Hashbrown Stuffing Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hashbrown Stuffing Casserole

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