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I am in denial that it’s already mid-April. Where in heavens name, did the last few months go?! It’s just about time to celebrate Easter!
I am so excited for Easter this year because my two youngest are actually going to understand what’s going on. They’re 3 & 4 now and are totally into dying Easter eggs, Easter egg hunts, the Easter bunny, you name it. I love this age and can’t wait to celebrate with them!
One tradition I’m really excited about, though, is Easter brunch! I always cook a big meal that usually includes ham, homemade rolls, and my Mom’s potato casserole. Everyone always raves about this potato casserole. It’s usually the first thing gone out of the whole brunch menu!
It’s one of those things that’s super easy to make but just tastes so darn delicious. The reason this casserole is so easy is because you don’t actually have to cook any potatoes.
Nope. Just grab a bag of Ore-Ida Shredded Hash Brown Potatoes the next time you’re shopping at Walmart. Mix them in (frozen!) with a few other easy ingredients, bake and serve! #OreIdaHashBrown
I grew up eating this potato casserole and now I make it for my family. I’m ALL about easy and I love that I can run to the store and buy a bag of yummy Ore-Ida Shredded Hash Brown Potatoes instead of loading up on potatoes, peeling them, cooking them and then shredding them. The hard work is already done for you!
And that means I get to spend more time with my family. Which is super important – especially on Easter! I can’t wait to make this potato casserole for our Easter brunch again this year!
What recipes do you like making with Ore-Ida? #CollectiveBias
- 1 30-oz bag Ore-Ida Shredded Hash Brown Potatoes
- 1 10.75-oz can cream of chicken soup
- 1 16-oz container sour cream
- 1/3 cup onion diced
- 1/3 cup coconut oil melted
- 3/4 tsp. salt more if needed
- 1/2 tsp. pepper more if needed
- 3/4 cup Mexican blend cheese + some for topping
- Preheat oven to 350º F. Spray a 2 or 2.5 quart casserole dish with cooking spray.
- In a large bowl, combine Ore-Ida Shredded Hash Brown Potatoes, cream of chicken soup and sour cream. Stir to combine.
- Spray a small saucepan with cooking spray and heat onions until softened. Add to bowl (can add them without cooking, if desired).
- Add in coconut oil, salt, pepper and cheese to hash brown mixture. Stir well.
- Pour into prepared dish and sprinkle with a little cheese. Cover pan with tin foil. Bake in preheated oven for approximately 45 minutes and then take foil off for five minutes to melt cheese on top.
Lindsay @ Life, Love and Sugar says
I have a similar recipe that I make for holidays I absolutely love it! Looks delicious Jen!
Aimee @ Like Mother Like Daughter says
Mmmm this casserole looks like a perfect Easter dish! Sounds so good!
Thanks Jen. Have a Great Weekend!
Jaren (Diary of a Recipe Collector) says
I pinned to my breakfast board…this would also be great when I cook breakfast for supper!!
Stopping over from Bloom Designs. I use this basic same recipe, but with melted butter. Everyone loves it. Maybe I’ll try it with the coconut oil next time! 🙂
It’s a staple, right?!! So yummy! Thanks for stopping by, Jill!
I usually make Potatoes AuGratin for Easter, from scratch. I’m making your recipe this year. So much easier and looks delicious. Thanks.
Oh! I hope you love it Lynn!! My family has it for every holiday! Let me know what you think of it!
Summer Davis says
So, I recently found out I have a red meat allergy, which means I can’t eat beef, pork, OR lamb. I’m struggling to find good chicken and fish recipes because I’m actually not much of a chicken fan. I’m thinking this casserole would be perfect with some shredded chicken thrown in! It looks so creamy and delicious! And YAY for Ore-Ida Shredded Hash Brown Potatoes for making the potato part so simple and much mess time consuming.
Casey Roth says
This sounds delicious! What can I use instead of Coconut oil though? I hate to run out and buy it if I can use something else I already have instead. Thank you!
Thaw the hash browns or keep them frozen?
I usually use them frozen but you could thaw them, too! You can’t go wrong with this recipe. It’s so adaptable and easy!