Easy to make and cheesy, hashbrown casserole is a classic side dish for potlucks, casual weekday meals, and holiday meals from Easter to Christmas. It is pure comfort food!
My aunt prepares a somewhat different version, but Easter and Christmas are when it always appears. Not surprisingly, ham dishes go very nicely with cheesy potatoes!
Though it’s made somewhat differently by my aunt, it usually appears around Easter and Christmas. Not surprisingly, ham dishes go very nicely with cheesy potatoes!
Put this aside for Thanksgiving, Christmas, Easter, or any other informal get-together when you want to make a huge impression because, I promise, it will always be the first item to go!
How Is Hashbrown Casserole Made?
Among your favorite side dishes ever is hashbrown casserole! Just toss together frozen hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt and pepper, pour into a casserole dish, and bake for less than ten minutes!
Making It
This dish comes together so fast and easy, and I adore that. The most crucial—and timely—step is to make sure the frozen hashbrowns are thawed in advance so they are prepared to use. When they are prepared, all you have to do is:
Make sure everything is well mixed together in a big bowl.
Spread into a 9 by 13-inch baking dish and bake until bubbling and golden, about 375 degrees Fahrenheit. If you would like, top with some chopped fresh chives or parsley.
10 Servings of Hashbrown Casserole Recipe Ten minutes for prep.Cooking time is 45 minutes.Time in total: 55 minutes
This quick, cheesy hashbrown casserole is a popular side dish for potlucks, weekday dinners, and holiday meals alike. It just takes a few minutes to prepare. Complete comfort food!
Ingredients :
32 ounces thawed frozen hashbrowns ½ cup (113 g) melted unsalted butter 10.25 ounce can cream of chicken soup
Full fat sour cream, sixteen ounces
Three-quarter cup (71 g) yellow onion, about one small onion, coarsely sliced
Shred eight ounces of cheddar cheese (approximately two cups)
Half a teaspoon of black pepper; one teaspoon salt
Rules
Set oven to 375 degrees Fahrenheit. Brush a 9 by 13-inch baking dish with oil.
Stir everything in a big basin until well blended.
Spoon into baking dish, then bake for 30 to 45 minutes, or until bubbling and golden brown. Give ten minutes to rest before serving. If preferred, sprinkle with finely chopped fresh chives or parsley.
Frozen Shredded Hashbrowns: To ensure equal baking of the dish, defrost the hashbrowns first. Should you so want, you may also use the diced hashbrowns. Fresh potatoes are not advised as there would be too much extra moisture.
Cream of Mushroom Soup is another option.
Greek plain yogurt, full-fat, may be used in place of sour cream.
Classic choice for this kind of dish is cheddar cheese, which may be mild or harsh. Other cheese kinds are also an option. Good substitutes include gouda, mozzarella, Montery Jack, and Colby cheese.
Make it Funeral Potatoes. For an additional flavor and texture, just sprinkle with Ritz crackers or crushed cornflakes.
For a kick and a taste of the Southwest, add a 4-ounce can of green chiles.
Make Ahead: This casserole may be assembled in the baking dish, wrapped in plastic wrap, and kept in the refrigerator for up to two days before baking.
Remaining casserole may be kept in the refrigerator for up to four days after it has been cooked and chilled.
Either before or after baking, the hashbrown casserole may be frozen. Freeze for up to three months after covering firmly with foil and plastic wrap. Before baking or reheating, thaw in the refrigerator.