📋 Potatoes Romanoff Recipe

Potatoes Romanoff in a white casserole bowl, being held up with a wooden spoon

5 from 1 vote

📋 Potatoes Romanoff Recipe

This Potatoes Romanoff Recipe (aka Hash brown Casserole) is not only classic comfort food, it's the ultimate potluck dish. Made with frozen hash browns, low-fat sour cream, cheddar cheese and mushroom soup, it's a little lighter than the usual, but delivers on taste! It can also be made in a slow cooker.

Course Side Dish

Cuisine American, Canadian, North American

Keyword frozen hashbrowns, hashbrown casserole, potatoes romanoff

Special Diet Vegetarian

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings people

Calories 165kcal

Author Terri Gilson

Ingredients

8 cups frozen hash browns defrosted
2 cups low- fat sour cream
2 -10 oz low - fat cans of mushroom soup
2 cup low- fat sharp cheddar cheese grated
2 small onions finely chopped
½ cup butter

Garnish

sprig of fresh dill or chopped green onions optional
salt and black pepper to taste
parmesan cheese (optional)

US Customary - Metric

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Instructions

Preheat oven to (175 degrees C) 350 degrees f. Spray a casserole dish with non-stick cooking spray.
Cook finely chopped onions in ½ cup butter in microwave for 3 minutes.
Mix all remaining ingredients together in a large bowl, then add onion with butter and combine.
Transfer mixture to prepared baking dish and cook (uncovered) in preheated oven for 1 hour and 15 minutes.
Slow Cooker:
Follow same directions and cook in slow cooker/crock pot (covered) for 3 hours on high or 6 hours on low.

Notes

Expert Recipe Tips:

Shred your cheese in the food processor to make the job easier

Defrost your hashbrowns -leave them to defrost in the fridge the night before or defrost them in the microwave

Whisk the cream of mushroom soup before you put it in with the other ingredients to avoid lumps

Don't skip pre-cooking the onions in butter or they won't cook all the way through and will make the casserole unnecessarily crunchy

Mix well when combining the ingredients- you want the flavors to be evenly distributed

Storing Potatoes Romanoff:

Fridge: leftover Romanoff potatoes in an airtight container in the fridge for up to 4 days.

You can also make it in advance, cover it in plastic wrap (I use Glad Press N' Seal) (affiliate link), and store it in the fridge.

Freezing: It can be frozen for up to 3 months in an airtight container.

TO REHEAT (oven ):

I love using this casserole reheating technique for any pasta casserole- it prevents the casserole from drying out.

1. Simply bring the casserole out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.

1. Then heat the oven to 350 degrees F/175 degrees C, remove the plastic wrap then tightly seal your casserole dish with aluminum foil (shiny side in) and put it in the oven for 20 - 30 minutes, until it's warmed through.

You can also reheat it in the microwave.

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