Hash Brown Casserole Recipe

Frozen hash browns: These are shredded potatoes that have been frozen for convenience. They form the base of the casserole.

Cheddar cheese: Adds a rich, cheesy flavor to the dish. Shredded cheddar melts beautifully and blends well with the other ingredients.

Sour cream: Provides a creamy texture and a slight tanginess that balances the richness of the cheese.

Cream of chicken soup: A canned soup that adds creaminess and a savory chicken flavor to the casserole.

Onion: Chopped onions add a bit of crunch and a lot of flavor to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a bit of heat and depth to the flavor profile.

Butter: Melted butter is poured over the top to create a golden, crispy crust.

When mixing the hash browns with the other ingredients, ensure they are fully thawed and drained of any excess moisture. This will help the casserole achieve a better texture and prevent it from becoming too watery. Additionally, for a more robust flavor, consider sautéing the chopped onion in a bit of butter before adding it to the mixture. This step will enhance the sweetness and depth of the onion, contributing to a richer overall taste.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes provide a similar texture and can be used if you prefer a fresher ingredient.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and provides a milder flavor, which can be a good alternative if you want a less sharp taste.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a healthier alternative with added protein.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and can add a different but complementary flavor to the casserole.

• chopped onion - Substitute with chopped shallots: Shallots have a milder and slightly sweeter flavor compared to onions, which can add a subtle difference to the dish.

• salt - Substitute with garlic salt: Garlic salt adds a hint of garlic flavor along with the saltiness, enhancing the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and is less visible in the dish, which can be preferable for a smoother appearance.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and can add a slight hint of its own flavor to the casserole.

• Allow the hash brown casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with aluminum foil or plastic wrap.

• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.

• For freezing, portion the casserole into individual servings or keep it whole, depending on your preference. Wrap each portion tightly with plastic wrap, then place in a freezer-safe container or zip-top bag. Label with the date for easy tracking.

• The hash brown casserole can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until hot and bubbly, about 20-30 minutes.

• If you want to freeze the casserole before baking, assemble the dish as directed but do not bake. Wrap tightly with plastic wrap and aluminum foil, then freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the baking time if needed.

• For best results, avoid freezing casseroles with high dairy content, like sour cream, as they can separate and become grainy. However, this hash brown casserole holds up well due to the combination of ingredients.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover hash brown casserole to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.

• Microwave Method:

  1. Place a portion of the hash brown casserole on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or microwave-safe plastic wrap, leaving a small corner open for steam to escape.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir and ensure even heating.
  4. Continue heating in 1-minute intervals until the casserole is hot throughout.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover hash brown casserole in the skillet, spreading it out evenly.
  4. Cover the skillet with a lid and cook for 5-7 minutes, stirring occasionally, until the casserole is heated through and the edges are crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover hash brown casserole in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and cook for an additional 2-3 minutes if needed, until the casserole is hot and the top is crispy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining all the ingredients thoroughly.

• Greased baking dish: Holds the casserole mixture and ensures it doesn't stick while baking.

• Measuring cups: Used to measure out the sour cream, cheddar cheese, and melted butter accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper precisely.

• Spatula: Helps in mixing the ingredients well in the large mixing bowl.

• Knife: Used to chop the onion finely.

• Cutting board: Provides a safe surface for chopping the onion.

• Can opener: Required to open the can of cream of chicken soup.

• Microwave or stovetop: Used to melt the butter before pouring it over the casserole.

• Oven mitts: Protects your hands when placing the baking dish in the oven and taking it out.

• Timer: Ensures you bake the casserole for the correct amount of time, 45 minutes.

Use pre-chopped onions: Save time by using pre-chopped onions available in the grocery store.

Mix in the baking dish: Combine all ingredients directly in the baking dish to avoid extra cleanup.

Microwave hash browns: Thaw frozen hash browns quickly by microwaving them for a few minutes.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Use a food processor: Chop onions quickly using a food processor.

Melt butter in microwave: Melt the butter in the microwave to save stovetop time.