Pioneer Woman Hash Brown Casserole Food

FUNERAL POTATOES

Funeral Potatoes image

Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

Ingredients

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Parmesan

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

COPYCAT HASH BROWN CASSEROLE

Copycat Hash Brown Casserole image

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

Ingredients

5 tablespoons unsalted butter
1/4 teaspoon garlic powder
1 small onion, finely diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 cup low-sodium chicken broth
1 cup sour cream
2 cups shredded mild Cheddar
One 30-ounce bag frozen shredded hash browns, thawed

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 Brown Casserole image

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

Ingredients

1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

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.

CHEESY HASH BROWN CASSEROLE

Cheesy Hash Brown Casserole image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 large green chiles, diced
2 jalapenos, finely diced
1 poblano chile, diced
2 onions, diced
4 pounds diced frozen hash brown potatoes (2 bags)
Salt and ground pepper
2 cups grated sharp Cheddar
2 cups grated Monterey Jack
8 slices bacon, fried and chopped

Steps:

Preheat the oven to 375 degrees F.
Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

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