This simple five ingredient casserole recipe for Meaty Hash Brown Potato Casserole is so comforting and hearty for a cold night. Keep all of the ingredients for this easy recipe on hand so you can make it at a moment's notice.
To thaw the potatoes, I simply leave them in the fridge overnight before I want to make this casserole. When I made this last time, I added frozen baby peas. You could add any other ingredients you'd like to this hearty main dish. Some green beans or broccoli would be good additions. Just make sure that, when you make a change, you write it down so you can reproduce the recipe the next time.
All you need to serve with this dish is a green salad or a fruit salad, and perhaps some toasted garlic bread. A glass of red or white wine completes the meal.
- 1 (24 ounce) package frozen shredded hash brown potatoes, thawed
- 1 (8 ounce) container sour cream
- 1 (10 ounce) jar Cheddar cheese pasta sauce or cream of potato soup
- 2 teaspoons dried chives
- 1-1/2 cups shredded Colby cheese
- 24 frozen precooked meatballs
- 1/2 cup shredded Colby cheese
Preheat the oven to 350°F. Spray a 13" x 9" glass baking dish with nonstick cooking spray.
Combine the potatoes, sour cream, soup, and 1-1/2 cups cheese in the prepared baking dish; mix until combined and well blended. Top with the frozen meatballs.
Cover the casserole with foil and bake for 40 minutes. Uncover the casserole and bake for 25 to 35 minutes longer or until the casserole is bubbly and the meatballs are crisp on top.
Sprinkle with the remaining cheese and bake for 5 to 10 minutes longer, or until the cheese is melted.