A comforting recipe that works well for breakfast, brunch, or as a side dish for dinner is cheesy hash brown casserole. Hash browns, butter, sour cream, cream of chicken soup, seasonings, and cheese—lots of cheese—combine in this dish!
CHEESY HASH BROWN CASSEROLE INGREDIENTS
- Hash browns: In larger stores, the freezer section usually has frozen shredded potatoes. This is where you may buy frozen French fries.
- Dairy: From the dairy department, you’ll need cheese, sour cream, and butter. For the cheese, I prefer to use a blend of white and yellow cheddar.
- Pantry: Condensed cream of chicken soup is used to make the creamy sauce for the potatoes. This Chicken Parmesan is a terrific example of a weekday dinner that makes great use of this quick item. To gently coat the baking dish, you’ll also need cooking spray or oil.
- Seasoning: The hash browns are seasoned with salt, onion powder, garlic powder, and black pepper.
- Garnish: If preferred, chop some parsley, green onions, or chives.
RECIPE TIPS
- Select frozen hash brown potatoes that don’t have freezer burn for the greatest results. When defrosted, icy potatoes are more prone to get mushy.
- After defrosting, if the hash browns are still too moist, lay them in a colander or mesh strainer and gently press down to remove extra water. Next, use paper towels or a lint-free kitchen towel to pat them down.
HOW TO MAKE CHEESY HASH BROWN CASSEROLE
Set oven temperature to 350°F.
We use a 2-quart 10 x 8-inch baking dish, so we either coat it with cooking spray or delicately brush it with oil.
In a large basin, melt the butter. Stir thoroughly to combine the frozen hash browns with the butter.
Add the cream of chicken, sour cream, ½ cup shredded cheese, salt, garlic powder, onion powder, and black pepper after that. Mix thoroughly.
Using a rubber spatula, transfer the hash brown mixture to the casserole dish that has been buttered and level it out.
Bake, uncovered, for 45 to 50 minutes, or until the edges are bubbling and heated. After taking the casserole dish out of the oven, sprinkle the leftover ½ cup of cheese on top. Bake until melted, about 15 minutes. Before serving, let the dish sit for approximately ten minutes. If preferred, garnish with finely chopped parsley, chives, or green onions, and savor.
STORING AND REHEATING
Keep leftovers in the fridge for three to four days by storing them in an airtight container. Reheat in the microwave until it reaches a minimum temperature of 165°F and is heated throughout.
FREQUENTLY ASKED QUESTIONS
Do I have to thaw frozen hash browns for a casserole?
Indeed, it is necessary to thaw the hash browns before assembling the dish and baking it. If you leave them frozen, the potatoes may cook unevenly and become sloppy or perhaps raw.
How do you thaw frozen hash browns for a casserole?
The best method for defrosting hash browns is to put the bag in the fridge for the entire night, making sure it’s in a shallow pan in case it spills.
Can hash brown casserole be prepared ahead of time?
It can, really. Without baking, make the casserole according to the recipe. Refrigerate the dish for a day after completely covering it with foil or plastic wrap. To remove the chill from the dish, take it out of the refrigerator a bit before baking. Abrupt temperature fluctuations might cause problems for some bakeware types.
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Cheesy Hash Brown Casserole
Ingredients
- 1 30 ounce bag Shredded Hash Brown Potatoes defrosted
- 4 tablespoons Butter melted
- 16 ounces Sour Cream
- 1 10½ ounce can Cream of Chicken Soup
- 2 cups Shredded Cheddar Cheese divided 1½ cups for the potato mixture and ½ cup for the top we used a combination of yellow and white cheddar cheese
- 1 teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Cooking Spray
- Chopped parsley green onions, or chives for garnish optional
Instructions
- Set oven temperature to 350°F.
- We use a 2-quart 10 x 8-inch baking dish, so we either coat it with cooking spray or delicately brush it with oil.
- In a large basin, melt the butter. After 30 seconds in the microwave, mix, and cook for an additional 10 seconds at a time until melted.
- Stir thoroughly to combine the frozen hash browns with the butter.
- Add the sour cream, cream of chicken soup, shredded cheese (one-quarter cup), black pepper, onion powder, and garlic powder after that. Mix well to blend.
- Using a rubber spatula, transfer the mixture to the casserole dish that has been buttered and level it out.
- Bake, uncovered, for 45 to 50 minutes, or until the edges are bubbling and heated.
- After taking the casserole dish out of the oven, sprinkle the leftover ½ cup of cheese on top. Bake until melted, about 15 minutes.
- Before serving, let the dish sit for approximately ten minutes. If preferred, garnish with finely chopped parsley, chives, or green onions, and savor.
Notes
- Refrigerating the bag of hash browns overnight is the most effective method of defrosting it. In case it spills, put it in a shallow pan.
- After defrosting, if the hash browns are still too moist, lay them in a colander or mesh strainer and gently press down to remove extra water. Next, use paper towels or a lint-free kitchen towel to pat them down.