Hashbrown Casserole

My husband’s father and step-mother make this recipe whenever we have a family get together.  It is always a hit.  Because there is never any leftovers, I have no idea how well it saves because we have never been in that situation before! lol


  • 1 package (32 oz.) of frozen hashbrown potatoes (thawed)
  • 3/4 cup of melted butter
  • 1/2 cup of chopped yellow onion
  • 1 can of undiluted cream of chicken soup
  • 1 package (8 oz.) of cream cheese (softened)
  • 1 cup of shredded cheddar cheese
  • Real bacon bits


  1. Preheat oven at 350°F and use non-stick spray into 9×13 pan
  2. Combine hashbrown potatoes, 1/2 cup of butter, onions, cream of chicken soup, cream cheese, and cheese in a bowl.
  3. Pour into pan.
  4. Add bacon bits on top to form a bacon crust.  My personal opinion when it comes to bacon: the more the merrier.  Add lots for extra delicious-ness.
  5. Add the remaining 1/4 cup of melted butter on top of the bacon.
  6. Bake for 50 minutes and let sit for about 5 mins before serving.
  7. Prepare yourself for one of the most amazing culinary experiences you’ve ever had with a casserole!  Enjoy!

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