To make frozen hash brown casserole, combine ingredients such as thawed frozen hash browns, cream of celery soup and onion, and bake. Food Network offers a creamy hash brown casserole from Paul Deen that receives 4.5 out of five stars by site reviewers. It takes one hour to prep and cook, and it yields eight to 10 servings.
To make Paula Deen’s creamy hash brown casserole, preheat an oven to 350 degrees Fahrenheit, and lightly butter a casserole dish. Melt 1/4 cup of butter over medium heat in a small skillet. Add 1 chopped onion to the butter, cooking for around three to four minutes or until the onion is soft.
Pour the onion mixture into a large mixing bowl, and add 1 16-ounce container of sour cream, 1 10 1/2-ounce can of cream of celery soup, 1 8-ounce package of shredded cheddar and Monterrey Jack blend cheese and 1/2 teaspoon of garlic powder. Add 1 30-ounce package of thawed frozen and shredded hash browns, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Pour the mixture into the prepared casserole dish. Top the mixture with 2 cups of crushed potato chips. Bake it for 45 minutes or until it is bubbly and hot.