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.
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 CASSEROLE
Make and share this Hash Brown Casserole recipe from Food.com.
Provided by queenbeatrice
Categories < 4 Hours
Time 1h5m
Yield 6 sides, 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, separate frozen hash browns.
- Melt butter and pour over potatoes.
- In another bowl, mix together sour cream, onion, cheese, soup, salt and pepper.
- Pour mixture over potatoes and mix well.
- Pour into 9x13" pan.
- Mix together crushed cornflakes and melted butter and spread over hash brown mixture.
- Bake at 350 degree Fahrenheit for 1 hour.
Nutrition Facts : Calories 1066, Fat 80.7, SaturatedFat 40.2, Cholesterol 158, Sodium 1741.2, Carbohydrate 69.6, Fiber 5.3, Sugar 4.4, Protein 18.4
RESTAURANT-STYLE HASHBROWN CASSEROLE
This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.
Provided by MARBALET
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
- In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
- Bake in the preheated oven until browned, about 60 minutes.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 38.4 g, Cholesterol 101.1 mg, Fat 48 g, Fiber 2.9 g, Protein 16.7 g, SaturatedFat 26.5 g, Sodium 1333.7 mg, Sugar 1.3 g
HASH BROWN CASSEROLE FOR ONE
This is a scaled-down version of a wonderful casserole I traditionally serve at family get-togethers and holidays.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first two ingredients. In another bowl, whisk together the soup mix and water; mix well. Add the sour cream, butter and onion. Stir soup mixture into the potato mixture. Place in a greased 12-oz. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges.
Nutrition Facts :
ALEA'S MEAT LOVER'S HASHBROWN CASSEROLE
Alea Milham says, "As I was getting ready to make my breakfast casserole, I suddenly had the impulse to make it healthier by adding vegetables. I asked my kids what vegetable they though I should add and my oldest son replied "Bacon!" My son't transcripts from college indicated that he is quite bright, so I am pretty sure he knows bacon isn't a vegetable. I think bacon is just his default answer to most questions. I have discovered that if you ask male college students what you should add to any recipe the most common answer is bacon. Don't believe me? Try it for yourself. Bacon is more expensive per pound than most of the meat I buy, so when it goes on sale I stock ip and freeze it for later use. I also cook up a batch and crumble it and use it sparingly in recipes to add flavor rather than using it as a side dish. Whether you make the hashbrowns from scratch or use frozen hashbrowns that have thawed, be sure to squeeze out all of the excess liquid. Removing the excess liquid is essential to prevent the casserole from becoming runny. You can make this with whatever meat you have on hand. I usually make my hashbrown casserole with ham, but sausage works well too. And a combination of both ham and sausage is always a hit. No matter what meat you use, cut it into very small pieces. This allows you to get a nice meaty flavor throughout the casserole while using as much meat of other casseroles."
Provided by ElizabethKnicely
Categories Breakfast
Time 1h15m
Yield 1 13x9-inch casserole, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease a 13x9-inch pan.
- In a medium bowl, beat eggs.
- Add cottage cheese and spices to eggs and stir to combine.
- In a large bowl, combine hash browns, 1 cup cheddar cheese, 1 cup mozzarella cheese, ham or sausage (or a combination of both), and onions.
- Pour egg mixture over the hash brown mixture and stir to combine.
- Spoon hash brown mixture into the greased casserole.
- Sprinkle remaining cheese, bacon, and parsley over the top.
- Bake at 350°F for 1 hour or until an inserted knife comes out clean.
- Let sit for 5-10 minutes to set before serving.
- I usually make my hash brown casserole for Sunday brunch. I serve it with fresh fruit. If my son gets his way, I will also serve it with a side of bacon.
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CRACKER BARREL HASHBROWN CASSEROLE - EASY FAMILY RECIPES
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Reviews 4Category Side DishCuisine SouthernTotal Time 1 hr
- Combine the the melted butter, salt, pepper, soup, sour cream in a large bowl. Mix in the hashbrowns, onions, and cheese and stir until evenly combined.
- Grease 9x13 or large baking dish, then dollop the mixture in the dish evenly as possible. Do not spread in the dish or use the spoon to even out. You want the rough top so that it will get crispy and browned.
- Bake the hashbrown casserole at 350˚F for 45 minutes. Then turn the oven to broil and cook for an additional 5-8 minutes or until the top is crispy and browned and the edges are bubbling.
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