COPYCAT HASH BROWN CASSEROLE
This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
HASH BROWN CASSEROLE
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
GRANDMA'S HASH BROWN CASSEROLE
This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!
Provided by missbutterbean
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g
KANSAS HASH BROWN CASSEROLE
This is my spin on this comfort food favorite. I use heavy cream and an egg instead of canned soup and half of the butter. Not only will it get rave reviews the day you serve it, but it will make great leftovers that reheat well in the microwave.
Provided by Elielia
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- (Note: 8 cups frozen hash brown potatoes equals 20 oz.).
- Mix the corn flakes and 2 tablespoons melted butter, set aside.
- In a large bowl mix the frozen hash browns, chopped onion and cheddar cheese.
- In a separate smaller bowl mix the sour cream, heavy cream, egg, salt & pepper.
- Into the the wet mixture slowly add the 1/4 cup of melted butter, stirring as you go. This will prevent the hot butter from cooking the egg.
- When thoroughly blended, add the wet mixture to the hash brown, onion and cheese mixture, stirring to coat all the hash brown.
- Pour the mixture into a 9x13 non-metallic pan, top with corn flakes and bake at 350 degrees for 45 minutes. Allow to sit 5-10 minutes before serving.
Nutrition Facts : Calories 842.4, Fat 58.5, SaturatedFat 26.5, Cholesterol 134.8, Sodium 1450.3, Carbohydrate 65.4, Fiber 5.3, Sugar 3.8, Protein 15.4
ADDICTING HASH BROWN CASSEROLE
This is an excellent, easy recipe of pure comfort food; potatoes! There is never any left when I serve it at family functions, potlucks, or at my catering parties! I like to make 2 batches and freeze one for later as it does freeze very well! I hope everyone enjoys this as much as my family and friends to!
Provided by Chef Nichol
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl.
- Pour into a 9x13 dish that has been lightly sprayed.
- Top with remaining cheese.
- Combine cornflakes and butter and top the cheese with this.
- Bake at above temp for 40-50 minutes .
- Serve hot and enjoy!
Nutrition Facts : Calories 650.9, Fat 47.3, SaturatedFat 24.9, Cholesterol 89.6, Sodium 982.7, Carbohydrate 46.5, Fiber 3, Sugar 5.7, Protein 14.6
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