As a mom, I know the hustle and bustle of busy weekdays and the joy of family gatherings. Life gets hectic, and sometimes we need a dish that balances ease and comfort. That’s where this hash brown casserole comes in. It’s always been a staple in my kitchen, not just because it’s simple to prepare, but because it brings everyone together around the table. The warmth of melted cheddar cheese and the satisfying crunch of corn flakes just feel like home.
I remember the first time I made this for a potluck. I was running late, trying to juggle a million things, and this casserole came to the rescue. It can be thrown together in just a few minutes, and all you have to do is let the oven do the work. The way it bubbled and browned in the oven made my kitchen smell heavenly, and the moment my family took that first bite, I knew I had a winner.
If you’re looking for a dish that holds the promise of happiness at every bite, this hash brown casserole is it! It’s not just a side dish; it can easily stand on its own as a main course for brunch or dinner. Trust me, make this for your next family gathering, and it will quickly become a favorite. Plus, it’s easily customizable! You can play around with what you have on hand, which makes it a fantastic recipe for busy cooks everywhere. Let’s get started!
How to Make Hash Brown Casserole
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Ingredients
- 1 can cream of chicken soup (10.5 ounces)
- 1 1/2 cups sour cream
- 2 cups shredded cheddar cheese (reserve some for topping)
- 32 ounces frozen diced hash brown potatoes (or potatoes o’brien, thawed)
- 2 1/2 cups corn flakes (lightly crushed)
- 4 tablespoons melted butter
Directions
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9 x 13-inch baking dish with a bit of butter.
In a large mixing bowl, combine the cream of chicken soup and sour cream. Use a whisk to blend them together smoothly.
Now, add in the thawed hash brown potatoes and one and a half cups of shredded cheddar cheese to the bowl. Mix everything well until fully incorporated.
Pour this mixture into the prepared baking dish, spreading it out evenly across the bottom. Then, take the remaining half cup of cheddar cheese and sprinkle it on top of the mixture.
In another bowl, mix the crushed corn flakes with melted butter until they are well coated. Spread this crunchy mix evenly over the cheese layer on top of the casserole.
Place the dish in the preheated oven and let it bake for about 50 minutes, or until you see it bubbling and the cheese is nicely melted.
This hash brown casserole is sure to please, whether it’s a family dinner or a brunch with friends!
Storing Suggestion
This hash brown casserole can be stored in the refrigerator for up to 4 days. Just make sure to let it cool completely before transferring it to an airtight container. For longer storage, you can freeze it for up to 2 months. When ready to enjoy, simply thaw in the fridge overnight and reheat in the oven until warmed through.
Cooking Tips
Don’t hesitate to make this casserole your own! You can swap out the cream of chicken soup for cream of mushroom or even a healthy alternative like Greek yogurt. Additionally, spice it up with some diced green onions, or throw in cooked bacon or sausage for extra flavor! A sprinkle of herbs can really elevate the dish.
Serving Suggestions
This casserole pairs wonderfully with a fresh garden salad or steamed veggies to balance the richness. For a leisurely brunch, serve it alongside some scrambled eggs or crispy bacon. And don’t forget about drinks—a light fruit juice or bubbly mimosa can make your meal even more special!
Ingredient Substitutions
If you’re short on certain ingredients, don’t worry! You can use Greek yogurt in place of sour cream for a healthier twist. Instead of corn flakes, try crushed crackers or even breadcrumbs for the topping. And if you want to go vegetarian, just leave out any meat components or swaps and enjoy a delightful dish!
Seasonal Variations
In spring, consider adding fresh asparagus or pea shoots for a fresh touch. Summer is perfect for adding diced bell peppers, zucchini, or fresh corn. In fall, you might incorporate some pumpkin puree or sautéed mushrooms for a comforting flavor. During winter, roasted root vegetables could be a welcome addition to enhance heartiness.
Allergen Information
This recipe contains common allergens such as dairy. For dairy-free options, use plant-based cream soups and dairy-free cheese alternatives. If gluten is a concern, make sure to select gluten-free corn flakes or breadcrumbs to keep the dish safe for everyone.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Just assemble it, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When you’re ready to bake it, you may need to add a few extra minutes to the cooking time if baking from cold.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes! Just peel, dice, and parboil them before adding them to the casserole. This will help to soften them up since they won’t have the same texture as pre-frozen hash browns. Aim for about 5-6 medium-sized potatoes to replace the frozen hash browns.
How can I reheat leftovers?
The best way to reheat this casserole is in the oven. Preheat it to 350°F (175°C), place the casserole dish covered with foil in the oven, and warm it up for about 20-30 minutes, or until heated through. This helps maintain the cheesy texture and flavor.
Is this dish suitable for freezing?
Yes, this casserole can be frozen. After baking, allow it to cool completely, then cover tightly and freeze. It will keep well for up to 2 months. When ready to eat, thaw it in the refrigerator overnight, then reheat in the oven for best results.
What variations can I try with this recipe?
You can get creative with this recipe by adding ingredients like cooked sausage, bacon, or different vegetables such as broccoli or spinach. Additionally, different types of cheese—like pepper jack for heat or mozzarella for a milder flavor—can give this dish a new twist.
How long can I store the leftovers?
Leftovers can be stored in the refrigerator for up to 4 days. Make sure to keep it in an airtight container. For longer storage, freezing is an excellent option, allowing you to enjoy this casserole at a later date without losing flavor.
Hash Brown Casserole
Ingredients
- 1 can cream of chicken soup 10.5 ounces
- 1 1/2 cups sour cream
- 2 cups shredded cheddar cheese reserve some for topping
- 32 ounces frozen diced hash brown potatoes or potatoes o'brien, thawed
- 2 1/2 cups corn flakes lightly crushed
- 4 tablespoons melted butter
Instructions
- Preheat your oven to 350°F. Grease a 9 x 13-inch casserole dish with butter.
- In a large bowl, combine the cream of chicken soup and sour cream, mixing well.
- Add the thawed hash browns and 1 1/2 cups of shredded cheddar cheese. Stir until evenly mixed.
- Transfer the mixture into the prepared baking dish and spread it out evenly. Top with the remaining 1/2 cup of cheddar cheese.
- In a separate bowl, combine the corn flakes with the melted butter and mix. Sprinkle over the casserole.
- Bake for 50 minutes, or until the casserole is bubbly and heated through.
