DELUXE HASH BROWN CASSEROLE
Make and share this Deluxe Hash Brown Casserole recipe from Food.com.
Provided by AmyZoe
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In a large bowl, mix the first six ingredients.
- Stir in potatoes, cheese, and bacon.
- Transfer to a greased 13x9 inch baking dish and bake 50 to 60 minutes or until golden brown.
Nutrition Facts : Calories 232.6, Fat 15.2, SaturatedFat 8.3, Cholesterol 40.5, Sodium 413.1, Carbohydrate 15.9, Fiber 1.1, Sugar 1.3, Protein 8.7
DELUXE HASH BROWN CASSEROLE
My son-in-law gave me the recipe for this hash brown casserole, which my kids say is addictive. It's an amazing make-ahead dish.-Amy Oswalt, Burr, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, mix the first 6 ingredients; stir in potatoes, cheese and bacon. Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 50-60 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed until top is golden brown and a thermometer inserted in center reads 165°, increasing time to 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 273 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 838mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
DELUXE HASH BROWN SKILLET
This skillet dish fills the kitchen with the smell of herbs and spices. The crisp potato hash browns provide the crunchy base, then they are topped with the cumin-infused black beans, a layer of creamy sliced avocado, juicy roasted tomatoes, tangy mushrooms and a scatter of fresh chopped cilantro and scallions - the perfect brunch!
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
- Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
- For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
- Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
- Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
- For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
- Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
- Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
- For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
- Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
- Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
- To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
- Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.
HASH BROWN CASSEROLE II
Cheesy and delicious, this hash brown casserole has a crunchy topping.
Provided by CMANSKY
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 20.9 g, Cholesterol 60.6 mg, Fat 27.8 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 16 g, Sodium 626.6 mg, Sugar 1.1 g
HASH BROWN CASSEROLE
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
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.
HASH BROWN CASSEROLE
People always go back for seconds whenever I serve this hashbrown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. - Susan Auten, Dallas, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 157 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
POTATO CASSEROLE DELUXE
Yet another version of the popular hash brown casserole. This is the one my Mom uses as do my sister & I now.
Provided by Rhonda J
Categories Oven
Time 1h10m
Yield 1 9x13, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Thaw potatoes slightly.
- In lg. bowl mix together all ingredients(except for the parmesan.)
- Spread into a 9x13 and sprinkle with desired amount of parm (and yes, I use the stuff in the green can!) Bake at 350 for 1 hour.
- *can halve recipe for a 9x9 pan.
Nutrition Facts : Calories 485.7, Fat 37.1, SaturatedFat 21.3, Cholesterol 83.3, Sodium 801.7, Carbohydrate 27.8, Fiber 1.6, Sugar 1.4, Protein 12.4
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