What’s in a name? Well, a lot, but the truth of it is that this hashbrown potato casserole is the same from here to eternity and the only giant difference is what you call it. Personally, I appreciate “party” potatoes. “Funeral” sound too glum, while “casserole” immediately makes me not want to eat it. But when it comes to serving a crowd, I’m all about filling up a big 9×13 dish with a crowd-pleaser like this one. And you know what? This casserole is slightly different from all the rest! Read through the instructions and you’ll see what I mean. It earned a few solid reviews from friends—and husband—last night so I’ll make it again for sure.
1/4 cup butter, melted
1 onion, peeled and quartered
1 can cream of mushroom soup
1 tablespoon chicken base
1 pint (16 ounces) sour cream
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried parsley
2 packages (20 ounce) fresh shredded hash brown potatoes
2 cups cheddar cheese, grated
1 cup panko bread crumbs
1/3 cup crushed potato chips
2 tablespoons butter, melted
Preheat oven to 350°. Spray a 9×13 pan with non-stick cooking spray.
In a blender, pulse butter, onion, cream of mushroom soup, and chicken base several times to chop onion. Add sour cream, milk, salt and pepper, and pulse just until almost smooth. Stir in dried parsley.
In a very large bowl, combine the hash browns and cheddar cheese. Add the cream sauce and stir until it’s well combined. Pour into 9×13 pan and smooth the top.
Prepare topping: Mix panko crumbs, potato chips and melted butter in a Ziploc bag until well combined. Sprinkle evenly over the top of the casserole.
Bake uncovered for 1 hour until the sauce is bubbling and the topping is golden brown.
**I omitted the topping entirely and didn’t miss it.