Old Fashioned Hash Brown Casserole Food

GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE

Steps:

• Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
• In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
• Preheat the oven to 350 degrees F.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
• Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

GRANDMA'S HASH BROWN CASSEROLE

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.

OLD-FASHIONED BEEF HASH - DEE DEE'S

Steps:

• 1. Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. NOTE: If you don't have a meat grinder, you can hand chop the ingredients.
• 2. Heat a large frying pan, preferably a cast iron pan, on medium high to high heat. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Add several tablespoons of Olive Oil. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned.
• 3. Served topped with ketsup, if desired. Or, serve over homemade biscuits as Donna mentioned. Or toss in some corn as Shelley suggested with her beautiful photo....Yum!

BACON HASH BROWN CASSEROLE

Steps:

• Thaw hash browns for 30 minutes.
• While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
• In a large bowl, mix together soup & sour cream & salt and pepper.
• Add melted margarine & mix well.
• Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
• Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
• Bake for 1 hour at 375 degrees.

SOUTHERN HASH BROWN CASSEROLE

Steps:

• 1. As mentioned above, thaw hash browns (or use refrigerator style hash browns).
• 2. In a large bowl, mix together hash browns, cheddar cheese, 1/2 cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
• 3. Spray a 9 x 11 or 9 x 13-inch pan or casserole dish with Pam or lightly grease the dish. This helps with clean up.
• 4. Pour mixture from the bowl into the pan and spread evenly with a spoon. Do not pack down tightly.
• 5. In a small bowl, mix together Corn Flakes and 1/4 cup melted butter. Mix together and spread on top of casserole.
• 6. Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.

CHICKEN HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking pan with nonstick cooking spray.
• In a large bowl stir together 1 cup of the cheese, cream cheese, sour cream, melted butter, water, ranch dressing mix and about ⅔ of the bacon, combine well. Stir in the cooked chicken and the hash browns. Spoon evenly into the prepared baking dish.
• Bake for 30 minutes. Remove from the oven, evenly sprinkle with the remaining cheese and bacon. Bake for an additional 20 to 25 minutes. Garnish with sliced green onions, optional.

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

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

HAM AND HASH BROWN EGG CASSEROLE

Steps:

• Gather your ingredients so that you have everything close at hand. Grease a 2-quart baking dish. Grate the Pepper Jack Cheese. Chop ham into small cubes.
• Arrange hash browns evenly on the bottom of the dish. Sprinkle with cheese and ham.
• In a small bowl, whisk together the large eggs, half and half cream, minced onion, dried chives, kosher salt and black pepper. Pour egg mixture over potatoes and ham. Cover with plastic wrap and refrigerate overnight.
• Bake in a preheated 350 degree oven for 40-50 minutes until eggs are set. Let rest 10 minutes before serving. Serves 8-10

25 BEST VEGAN CASSEROLES

Steps:

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

HASH BROWN CASSEROLE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Coat a 9x13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don't shortcut this step, or you may have a raw flour taste).
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!

HASH BROWN CASSEROLE II

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.

BETH'S HASH-BROWN POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
• Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

HASH BROWN BRUNCH CASSEROLE

Steps:

• Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.