Hashbrown Casserole Recipe

Hashbrowns: Frozen hashbrowns are the base of this casserole, providing a hearty and satisfying texture.

Cheddar cheese: Shredded cheddar cheese adds a rich, cheesy flavor to the dish.

Cream of chicken soup: This canned soup creates a creamy, savory sauce that binds the ingredients together.

Sour cream: Sour cream adds tanginess and creaminess to the casserole.

Onion: Chopped onion provides a burst of flavor and a bit of crunch.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the casserole.

When preparing the onion, consider sautéing it in a bit of butter before adding it to the mixing bowl. This will enhance the flavor and add a slight caramelized sweetness to the casserole. Additionally, for a crispier top layer, sprinkle some extra shredded cheddar cheese over the mixture before baking.

• thawed frozen hashbrowns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, just ensure to squeeze out excess moisture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and adds a different but complementary flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, plus it adds a bit more protein.

• chopped onion - Substitute with chopped shallots: Shallots provide a milder, slightly sweeter flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different, more earthy flavor.

• To store your hashbrown casserole in the refrigerator, allow it to cool completely. Transfer the casserole into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It will keep well for up to 3-4 days.

• For freezing, let the casserole cool completely after baking. Wrap the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, you can portion the casserole into individual servings and place them in freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 2-3 months.

• When you're ready to enjoy your frozen hashbrown casserole, thaw it in the refrigerator overnight. Once thawed, reheat in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. If reheating from frozen, cover with foil and bake for 45-60 minutes, removing the foil for the last 10-15 minutes to allow the top to become golden and bubbly.

• If you prefer to reheat individual portions, you can use the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• For added freshness, consider adding a sprinkle of freshly grated cheddar cheese or a dollop of sour cream on top before reheating. This will enhance the flavor and texture, making your reheated casserole taste almost as good as freshly baked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover hashbrown casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from over-browning.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.

• Microwave Method:

  1. Transfer a portion of the hashbrown casserole to a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir and ensure even heating.
  4. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover hashbrown casserole to the skillet, breaking it up slightly to allow for even heating.
  4. Cook for about 5-7 minutes, stirring occasionally, until the casserole is heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover hashbrown casserole in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 2-3 minutes if necessary.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C) until it is golden brown and bubbly.

• Mixing bowl: A large bowl to combine all the ingredients like hashbrowns, cheddar cheese, cream of chicken soup, sour cream, onion, salt, and black pepper.

• Baking dish: A greased dish where the mixture will be spread evenly and baked.

• Spatula: Useful for mixing the ingredients thoroughly and spreading the mixture evenly in the baking dish.

• Measuring cups: Essential for accurately measuring ingredients like sour cream and cheese.

• Measuring spoons: Used to measure small quantities of ingredients like salt and black pepper.

• Cheese grater: If you are shredding your own cheddar cheese, this tool will be necessary.

• Knife: For chopping the onion finely.

• Cutting board: A surface to safely chop the onion.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

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

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

Microwave hashbrowns: Quickly thaw frozen hashbrowns in the microwave instead of waiting for them to thaw naturally.

Use a food processor: Speed up chopping by using a food processor for the onions.