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Kids Favorite Meaty Hash Brown Casserole

Published 4:04pm Wednesday, April 13, 2011 Updated 3:04pm Friday, April 15, 2011

My girls love creamy, cheesy gooey dinners.   I found this recipe on the Busy Cooks website, and it featured all the ingredients they love, so I thought I’d give it a try.  I don’t usually cook with canned soups and pre-packaged foods – but this recipe was actually quite good.  It was  super simple to throw together and pop into the oven.

The recipe calls for the casserole to bake for one hour and fifteen minutes, which seems like forever when you are pushed for time.  I’m lucky that I have an Advantium Oven – my cook time was about 15 minutes – making this an easy under 30 minute recipe for my family.  If you’ve never heard of or seen an Advantium Oven – check one out some time – I think they carry them at Cullen’s Home Center.  The Advantium Oven prepares meals up to 8 times faster than a conventional oven, cooking with light – so food looks and tastes just like it came out of a typical oven!  I don’t know how I’d cook without it – I can make brownies in just 11 minutes!

Regardless of how you bake this casserole, it will soon be a family favorite!  My girls asked me to make this one every week!  Let me know what you think.

I changed up the recipe just a bit to give it a little “kick”, so my adaptations are listed in the recipe.

Kids Favorite Meaty Hash Brown Casserole

Serves 6-8; 1 hour, 15 min baking time


24 oz package frozen shredded hash brown potatoes, thawed

16 oz package frozen vegetables of your choice (I used corn, but any veggie will work)

8 oz sour cream

10 oz can cheddar cheese or cream of potato soup (I actually used a jar of medium spicy nacho cheese to spice things up!)

2 tsp dried chives

2 cups shredded Colby or Cheddar cheese, divided

24 frozen precooked meatballs


Preheat oven to 350 degrees.  In a 13 X 9″ glass baking dish (spray with a non-stick cooking spray to make clean-up easier), combine the hash browns, vegetables, sour cream, soup and 1 1/2 cups of the cheese.  Mix until well blended.  Top with the frozen meatballs.  Cover with foil and bake for 40 minutes.  Uncover casserole and bake for 25-35 minutes longer until casserole is bubbly and meatballs are crisp on top.  Sprinkle with remaining cheese and back for 5 minutes longer, until cheese is melted.

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