The cooking during the 1950s is known for its homey casseroles – comfort food at its finest. These hot dishes are usually easy to make, which is due, in part, to the semi-homemade aspect. This retro recipe for potato casserole uses store-bought frozen hash browns and canned Cream of Chicken soup. The casserole will make a hearty side dish, particularly with roasted beef, pork, or poultry.
Note: Ideas about nutrition have changed over the years since these retro recipes were first created, as have our bodies. Just a word to the wise: This isn’t low cal.
Serves 8 to 10 generously
2 lbs. frozen hash browns, thawed
½ cup butter, melted
1 can condensed Cream of Chicken Soup
1 cup onions, finely chopped
8 oz. sharp cheddar cheese, grated
1 cup sour cream
Salt & Pepper to taste
1 cup of bread crumbs or crushed potato chips, saltines, or corn flakes
Preheat the oven to 375 degrees.
Butter a 13’ x 9” pan. Put in the hash browns and smooth down. Pour the melted butter over the top. In a bowl, mix the soup, onions, cheese, sour cream, salt, and pepper. Spread this mixture over the top of the potatoes. Then cover it with the bread crumbs or whatever you are using for the crunchy topping. Bake for one hour.
Variations: You could also use other soups, such as Cream of Celery, Cream of Mushroom, or Cream of Potato instead of the Cream of Chicken. To make it into a one-dish meal, you could add a cup of diced ham or chicken.
If you are interested in more recipes from this doo-wop era that we cover, please consider this: Mom’N’Pop’s Apple Pie 1950s Cookbook: Over 300 Great Recipes from the Golden Age of American Home Cooking