Stove Top Hashbrown Casserole Recipes

STOVE TOP HASHBROWN CASSEROLE

Steps:

• Heat olive oil in a large pan over medium high heat.
• Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
• Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
• Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
• Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.

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.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

HASH BROWN CASSEROLE FOR THE SLOW COOKER

Steps:

• In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
• Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

CREAMY SKILLET HASH BROWNS CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
• Shred potatoes, set aside.
• Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
• Add butter or margarine to skillet and let melt.
• Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
• Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
• Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
• Add additional cheese if desired.