Make Ahead Hash Brown Potato Casserole Food

HASHBROWN CASSEROLE RECIPE

Steps:

• Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray.
• Stir together the diced potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and garlic in a large mixing bowl. Spread into the prepared baking dish.
• 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.

HASH BROWN POTATO BAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
• In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

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.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
• In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
• Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
• Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
• In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
• Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.

THE BEST ONE-BOWL HASH BROWN POTATO CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a 13x9-inch casserole dish.
• In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
• Mix in the cheddar cheese, onions and hash browns.
• Spread into prepared baking dish.
• Sprinkle with about 1/2 cup parmesan cheese.
• Bake uncovered for 40 minutes or until hot and bubbly.
• If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.

HASH BROWNS POTATO CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste.
• Add in the thawed hash browns and mix to combine.
• Transfer to baking dish.
• At this point you can cover and refrigerate to bake the next day, top with the cornflake before baking.
• In a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole.
• Bake for about 50 minutes to 1 hour.
• Delicious!

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Steps:

• Grease a 9x13-inch baking pan.
• Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
• Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

LOADED HASH BROWN POTATO CASSEROLE

Steps:

• Adjust oven rack to middle position and spray a 13x9-inch casserole dish with nonstick cooking spray.
• Cook bacon over medium-low heat until crisp. Pour off all except 1-tablespoon bacon drippings, and reserve the drippings, in an airtight container, in the fridge for future use.
• Cook the diced onions in the tablespoon of bacon drippings still in the pan over medium-low heat until translucent and softened.
• In a large bowl, whisk together ¼ cup melted butter, soup, sour cream, milk, cooked onions, 1 cup cheese and ½ the crisped bacon pieces.
• Add the potatoes, and stir well.
• Transfer the potato mixture to the prepared pan and press it slightly down in an even layer. Top with 2 cups cheese.
• Bake at 350°F for 45-60 minutes or until bubbly and hot throughout. If the cheese is browning too quickly, tent with aluminum foil. The internal temperature should register at least 165°F-175°F.
• Remove from the oven and let set for 10 minutes before serving.
• Serve with your favorite toppings, and...
• Enjoy!

FREEZE-AHEAD BREAKFAST HASH BROWNS

Steps:

• Peel and dice potatoes. In a large bowl, toss with olive oil (just enough to lightly coat) and season with salt and pepper. Place on a baking sheet so the cubes are all in a single layer. Bake at 425 degrees F for 20-25 minutes. Stir occasionally so the potatoes brown on all sides. Make sure to keep them in a single layer while cooking, however. Remove the baking sheet from the oven and let cool. Place the baking sheet in the freezer (or transfer potatoes to two smaller baking sheets or piece of parchment if your baking sheet won't fit in the freezer). Flash freeze until frozen solid, about 30-45 minutes, then place in a zip-top plastic bag. Press out as much air as possible and zip closed. Can be kept frozen for 3-4 months. To reheat: heat oven to 350 degrees F. Place frozen potatoes on baking sheet in a single layer and cook for 10 minutes, stirring occasionally, or until heated through. Can also be reheated in the microwave or a skillet on the stove top.

HASH BROWN CASSEROLE

Steps:

• 1. Spray inside of the slow cooker with cooking spray. Add potatoes (I like to use the shredded hash browns vs. the cubed), soup, milk and onion rings (reserving 1/4 cup of the onion rings). Add salt and pepper to taste.
• 2. Stir a little to combine. Cover and cook on LOW for 7-9 hours or HIGH about 3 hours. Sprinkle reserved onion rings over the top just before serving.

LOADED CHEESY HASH BROWN CASSEROLE WITH BACON (NO SOUP!)

Steps:

• Preheat oven to 375° Fahrenheit. Prepare a 9"x13" casserole by spraying it with cooking oil spray.
• In a large bowl, mix together shredded hash browns, 1 cup cheddar cheese, dry ranch seasoning mix, sour cream, melted butter, and pepper.
• Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese and bacon.
• Bake for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. Let rest 5 minutes, then top with green onion before serving.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl stir together the thawed hash browns, onions, peppers, sour cream, soup, 6 Tablespoons (3/4 Cup) melted butter and 1 Cup of the shredded cheese.
• When well mixed spoon into a 9 x 13 greased casserole dish. Smooth the top.
• Topping:
• In a small bowl add 2 cups crushed corn flakes and 2 Tablespoons melted butter.
• Mix together and spread mixture evenly over the casserole.
• Sprinkle remaining 1 cup grated cheddar cheese over the top of cornflakes.
• Bake 35 minutes covered.
• Remove cover and bake 10 minutes more or until bubbly and golden brown.

CHEESY HASHBROWN POTATO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Butter bottom of 9 by 13 baking dish. Place hash browns evenly in bottom of dish and sprinkle with shredded cheddar cheese. Gently stir to combine.
• In a small sauce pan, heat milk, butter, salt and garlic powder just until butter melts. Remove from heat and stir in sour cream. Pour milk mixture over potatoes and cheese.
• Sprinkle on pepper, chives and Parmesan cheese.
• Place in oven and bake for 50 to 60 minutes or until cheese is browned. Remove from oven and let cool for 5 minutes, then serve.