HASHBROWN CASSEROLE
This Hashbrown Casserole is the BEST ever with no canned soups or mayo but SO mega creamy, decadently delicious and the most comforting side did EVER! It is always a massive hit whether for casual family dinners, company dinners, potlucks, or holiday dinners such as Easter and Christmas; it's also a crowd pleaser for breakfast or brunch! This Hash Brown Casserole recipe is made with tender hash browns enveloped in the most flavorful rich, creamy cheese sauce spiked with melty Gruyere and cheddar all topped with buttery cracker crumbs or crispy corn flakes. This cheesy Hashbrown Casserole is a quick and easy and you can prep it entirely ahead of time, refrigerate, then bake until warm and bubbly at dinner time OR freeze for later! You can make the recipe as written or customize it with all sort of add-ins such as ham, bacon, sausage, veggies, etc. - the possibilities are wildly endless - and so is its deliciousness.
Provided by Jen
Categories Side Dish
Time 1h20m
Number Of Ingredients 19
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.
OVERNIGHT HASH BROWN CASSEROLE
Overnight Hash Brown Casserole recipe is a bacon, egg, hash brown casserole that you can prep ahead the night before!
Provided by Kate @ I Heart Eating
Categories Breakfast
Time 9h50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
- Lay bacon on lined pan so that it's close but isn't touching.
- Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
- Let bacon cool on baking sheet.
- Remove to a paper towel-lined plate to absorb any extra grease.
- To make the casserole, heat butter in a large skillet.
- Add diced onion and peppers.
- Cook until onion is translucent and peppers have softened.
- Grease a deep 9x13-inch baking dish.
- Layer hashbrowns and cooked veggies.
- Season with salt and pepper.
- Crumble cooked bacon over the top of the veggies.
- Top with 1 cup cheese.
- In a large bowl, whisk together eggs, milk, and hot sauce.
- Pour over hash brown mixture.
- Top with remaining cup of cheddar cheese.
- Cover pan with aluminum foil, and place in the fridge overnight.
- In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
- Preheat oven to 400 F.
- Bake casserole, covered, for about 45 minutes.
- Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
- I like to serve this with additional chipotle hot sauce or salsa.
Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 17 g, Protein 17 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 655 mg, Fiber 1 g, Sugar 2 g
NIGHT BEFORE CASSEROLE
My family has a big farm appetite. To be extra-sure I don't get caught short at breakfast-time I make this casserole as a backup the evening before. It could have been a meal in itself! It comes out of the oven light and puffy, but there's enough egg, cheese and meat to be hearty. -Marion Kirst, Troy, Michigan
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Spread bread with butter. Place six slices in a greased 13x9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Serve with the mushroom sauce; garnish with parsley.
Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 745mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
MAKE-AHEAD HASH BROWN POTATO CASSEROLE
Easy make-ahead hash brown casserole everyone loves.
Provided by kwiley
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.4 g, Cholesterol 53 mg, Fat 25.3 g, Fiber 1.2 g, Protein 9.3 g, SaturatedFat 14.4 g, Sodium 425.8 mg, Sugar 0.8 g
HASH BROWN CASSEROLE
This cheesy hash brown casserole is pure comfort! From-scratch recipe without soup and without sour cream, topped with crispy corn flakes.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h15m
Number Of Ingredients 18
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!
Nutrition Facts : ServingSize 1 g, Calories 455 kcal, Carbohydrate 63 g, Protein 15 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 5 g
NIGHT BEFORE HASHBROWN CASSEROLE RECIPE - (4.5/5)
Provided by rdhch
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 uncovered for 35 minutes. TIP: Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Don't "smush" it into the pan -- it'll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan.
OVERNIGHT HASH BROWNS BREAKFAST CASSEROLE
Make and share this Overnight Hash Browns Breakfast Casserole recipe from Food.com.
Provided by Sooz Cooks
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9 X 13 pan with non-stick cooking spray.
- Cook sausage until browned, stirring to crumble; drain well.
- Place croutons in the pan.
- Sprinkle sausage over croutons.
- Top with 1 cup of the cheese.
- Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
- Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Mix potato soup with milk and pour over the top of the casserole.
- Cover with the hash browns.
- Bake for 1 hour.
- Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
- Cut into squares and serve.
Nutrition Facts : Calories 801.2, Fat 49.5, SaturatedFat 16.9, Cholesterol 354.3, Sodium 1767, Carbohydrate 53.9, Fiber 4.2, Sugar 2.9, Protein 33.6
BREAKFAST CASSEROLE WITH HASH BROWNS
This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!
Provided by Melika
Categories Breakfast and Brunch Potatoes
Time 9h10m
Yield 12
Number Of Ingredients 11
Steps:
- Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
- Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g
BREAKFAST HASH BROWN CASSEROLE
A great casserole that you can assemble the night before and bake in the morning. I make this on Monday morning and have enough leftover for breakfast for most of the week. This works out well on school mornings.
Provided by Irie Chef
Categories Breakfast
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Follow cooking instructions on sausage packaging and crumble while cooking. Drain any excess liquid when finished. In a large bowl, toss together hash browns, sausage and cheese, set aside. In a separate bowl combine the remaining ingredients and whisk or use a hand blender until the eggs start to foam on the top. Coat a 9 x 13 baking dish with cooking spay or butter. Place hash brown mixture into baking dish and pour egg mixture over the top. Make sure the egg mixture completely saturates the potatoes. Cover and place in the refrigerator if baking in the morning. Bake in a preheated 350 degree oven for 1 hour. Place foil over the casserole about half way through as the top will start to brown.
- OPTIONS: You can sprinkle additional cheese on the top before taking it out of the oven.
- I usually use some freshly grated cheese in the recipe, as it seems to have more moisture and I find the packaged shredded variety a little dry. This usually will make a difference when refrigerating and reheating leftovers, so the casserole won't become too dried out.
- Try adding any leftover or fresh vegetables you might have on hand. Remember that frozen veges will contain some water, in which you would need to increase your baking time.
- Substitute the sausage with precooked crumbled bacon. Not sure how much you would use.
- Serve with salsa.
Nutrition Facts : Calories 292.8, Fat 22, SaturatedFat 8.8, Cholesterol 235.9, Sodium 567.2, Carbohydrate 6.2, Fiber 0.1, Sugar 1.6, Protein 16.6
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