Crunchy Hash Brown Casserole Food

JILL'S HASH BROWN CASSEROLE

Steps:

• Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
• Bake at 350 degrees F for 45 minutes or until hot.

CORN FLAKE HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
• Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.
• To freeze: Assemble casserole. Wrap tightly with foil and freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

CRISPY HASH BROWN

Steps:

• Heat 3 Tbsp of oil in a large frying pan on medium high heat.
• While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
• When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

HASH BROWN CASSEROLE

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.

HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray; set aside.
• Melt butter in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Reduce heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a simmer, whisking constantly, until thickened. Remove from heat and whisk in cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended. Stir in defrosted hash browns until completely combined.
• Transfer hash browns to prepared baking pan and spread into an even layer. Evenly top with 1 cup shredded cheddar. Combine Ritz with melted butter and stir with a spatula until evenly coated. Sprinkle evenly over cheese.
• Cover casserole with foil and bake at 350 degrees for 40 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden, 1-2 minutes, watching closely it doesn't burn.

50 BEST CASSEROLES (+ EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious casserole in 30 minutes or less!

CRUNCHY HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 4 tablespoons butter in a skillet over medium heat. Add onion and cook until starting to brown, 3 to 5 minutes. Add garlic and cook for 2 minutes more.
• Transfer mixture to a large bowl; add cans of soup, sour cream, and pepper. Mix to combine. Stir in hash browns and 2 1/2 cups Cheddar cheese until combined. Place in a 9x13-inch casserole dish and top with remaining cheese.
• Melt remaining 4 tablespoons butter and combine with cornflakes. Place on top of casserole.
• Bake in the preheated oven until bubbly around the edges and cornflakes are lightly browned, about 45 minutes.

HASH BROWN CASSEROLE WITH CORN FLAKES

Steps:

• Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
• Spread mixture in a greased 13 x 9 casserole dish.
• Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
• Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately.

THE BEST HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Spray a 13 x 9 x 2-inch casserole dish with a nonstick spray. Set aside.
• In a saucepan, saute onions with butter until onions are slightly tender but still crunchy. About 2 minutes.
• In a large bowl, combine the sour cream, cream of chicken soup, and saute onions and butter. Add the thawed hash browns, 1 ½ cups of the Cheddar cheese, salt, and pepper. Mix well.
• To make the topping, in a small bowl combine the crushed crackers and melted butter. Set aside.
• Spoon hash brown mixture into the prepared casserole dish. Cover the casserole with foil and bake in the preheated oven for 45 to 50 minutes. Casserole should be hot and bubbly. Remove from the oven and add the remaining 1 ½ cups of shredded cheese on top of the casserole. Sprinkle the Ritz's Cracker topping over cheese. Return to the oven (uncovered) and continue baking for 5 to 10 minutes or until the casserole is hot and bubbly and the topping is lightly browned. Let the casserole rest for about 5 to 10 minutes before serving. This also gives time for all the delicious flavors to settle in.

A SIDE OF HASH BROWN CASSEROLE, PLEASE!

Steps:

• Preheat oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• In a large bowl, combine the hash browns, 1/2 cup of the melted butter, the soup, sour cream, onion, cheese, salt, and pepper. Spoon the mixture into the prepared casserole dish.
• In a medium saucepan set over medium heat, sauté the cornflake crumbs in the remaining 1/4 cup melted butter until the cornflakes start to brown, about 4 minutes. Sprinkle the cornflakes over the top of the casserole. Cover the casserole with foil and bake for 40 minutes or until the top is golden brown and the edges are bubbling. Serve immediately.
• notes
• If you want to freeze your casserole, don't include the cornflake topping. Save it to add right before baking so that it is extra crunchy!
• This dish can be made vegetarian by using cream of mushroom soup instead of chicken soup. Now, isn't that easy?

HASH BROWN CHICKEN CASSEROLE

Steps:

• Heat the oven to 400 degrees. Place potatoes in 9 by 13 baking dish. In a large bowl, mix together the remaining ingredients, except the crumbs. Pour the soup and vegetable mixture over the potatoes. Sprinkle the crumbs on top. Bake for 1 hour or until the top is golden brown.

CHEESY HASHBROWN POTATO CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Grease a 9" x 13" casserole dish and set aside.
• In a large bowl, stir together the sour cream, cream of chicken soup and 1/2 cup of the melted butter until well-combined. Add seasoning, if desired.
• Add the (thawed) hash browns and the shredded cheese to the bowl and stir until completely combined and no dry hash browns remain.
• Pour the hash brown mixture out into your prepared casserole dish.
• Use your mixing spoon or spatula to smooth the potato mixture down into an even layer.
• In a small bowl, combine the crushed Corn Flakes with remaining 1/2 cup of melted butter and stir well until completely combined.
• Sprinkle the butter-corn flake crumble over the potato mixture.
• Bake for 40-45 minutes, until corn flake mixture appears dry and cheese is melted.