Hash brown brunch casserole

Hash Brown Brunch Casserole recipe

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One 2-pound package frozen hash brown potatoes, unthawed
One 10.75-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
One 6-ounce can french-fried onions

Preheat oven to 350 degrees F.

Combine first 5 ingredients in large bowl. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until top is slightly golden, about 1 hour and 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.


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