Hashbrown Casserole Recipe
User Reviews
5
Hashbrown Casserole Recipe
Description
Hashbrown Casserole Recipe calls for thawed diced or shredded potatoes mixed with cheddar cheese, cream of chicken soup, sour cream, melted butter, sliced green onions, and a seasoning blend. This mixture is spread into a baking dish and baked at 400ºF until the potatoes are soft, then topped with more cheese to melt. An optional crunchy topping of crushed crackers mixed with melted butter can be added before the final bake to enhance texture and flavor. The casserole achieves a creamy, cheesy interior balanced by a golden crust when baked.
The dish features a savory blend of dairy, potatoes, and mild seasoning, offering a creamy and tender texture with subtle onion bite from the green onions. Baking ensures even cooking and melding of flavors. The topping adds a pleasant crispness when included.
This casserole can be served warm alongside main dishes, suitable for brunch or dinner sides. It also adapts well for potlucks or holiday meals due to its make-ahead potential.
The recipe allows for preparation up to three days in advance by refrigerating before baking. It can also be frozen up to three months; thaw overnight before baking as directed. This flexibility provides convenience for meal planning and batch cooking.
Ingredients
- 2 pounds potatoes thawed, frozen, diced or shredded
- 3 cups cheddar cheese grated
- 1 1/2 /2 cups cream of chicken soup or 1 (10-ounce) can, storebought
- 2 cups sour cream
- 6 tablespoons butter melted
- 1 bunch green onions sliced
- 1 1/2 /2 teaspoons seasoning mix Stone House brand
Optional Toppings:
- 2 - 3 cups Ritz crackers
- 1/2 /2 cup butter melted
Instructions
- Prep. Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray.
- Mix. Stir together the thawed diced or shredded potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, and Stone House Seasoning in a large mixing bowl. Spread into the prepared baking dish.
- Bake. Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted.
- Serve warm.
For the Optional Topping:
- Stir together the the Corn Flakes, Ritz Cracker, or Panko with the melted butter until well coated. Spread on top of the casserole and bake as directed.
Notes
- Prepare the casserole without baking and refrigerate up to 3 days for convenient make-ahead meals.
- Freeze the unbaked casserole in a sealed container for up to 3 months; thaw overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 301kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 64mg | 21% |
| Sodium | 466mg | 19% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 257mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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