Molly's Cheesy Potato Casserole – a delicious recipe with browns, butter, onion, sour cream, cream of chicken soup, Velveeta cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350 Saute 1 stick of butter and onions in a pan until the onions are clear and soft.
2
Put the thawed hashbrowns into a very large bowl.
3
Pour the sauted onions and butter on the thawed hashbrowns.
4
In another pan, melt the other stick of butter and the cubed velvetta cheese, stiring constantly to avoid burning.
5
Add the sour cream to the melted butter and cheese, mix well.
6
Add the can of cream of chicken soup after the sour cream and mix all very well.
7
Pour the cheesy mix in with the thawed hashbrowns and mix all together real well.
8
Lightly grease the casserole dish with a little butter around the sides.
9
Pour the cheesy hashbrowns into the casserole dish and bake for 1 to 1 1/2 hours at 350, until the top is golden brown and the center is hot.
10
Let cool for a while and enjoy!
784
kcal
Calories
67
g
Fat
31
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lbs thawed hash browns, 1 cup butter, 12 onion, diced, 1 cup sour cream, and more.
Yes, Molly's Cheesy Potato 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.
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