Hashbrown Casserole Recipes

Hashbrown Casserole is a very soothing meal that integrates grated potatoes with sour cream and cheese, then it is cooked until gets golden colored. It can be served as an accompaniment during breakfast, in combination with brunch or just to make the main dish more nutritious.

Ingredients:

1 thawed pack of frozen shredded hashbrowns (30 oz)

10.5 oz condensed chicken soup

1 cup sour cream

0.5 cups melted unsalted butter

A small onion finely chopped

2 cups grated cheddar cheese

A teaspoon of salt

Half a teaspoon of black pepper

Half a teaspoon of garlic powder or granules.

Paprika for garnishing (optional) and could be used to add color to the dish.

Chopped fresh parsley or green onions (optional) for garnish.

Instruction:

Pre-heat your oven at 350°F (175°C). Grease a 9×13 inch baking dish.

In one large bowl, mix together thawed hash browns, cream-chicken soup, sour-cream, melted-butter, chopped-onion, cheddar-cheese-salt-pepper-garlic-powder until the mixture gets blended well.

Pour this mixture into the greased baking pan evenly.

This should be covered with aluminum foil then baked in this preheated oven within forty-five minutes.

Remove the foil and bake for an addition fifteen-twenty minutes uncovered or until top turns golden brown while edges are bubbling all over.

Optional; sprinkle paprika on top for color and garnish with freshly chopped parsley/green onions.

Let the casserole settle for several minutes before it is put on the table.

Hints for Success:

Ensure the hashbrowns are thawed completely before mixing for even cooking.

Use full-fat sour cream for a rich and creamy result.

Personalize this dish by adding in cooked bacon, diced ham, or a selection of cheeses.

Health Benefits:

Provides carbohydrates from potatoes to fuel energy.

Cheese and sour cream contain protein and calcium.