Hashbrown Casserole

by Lana Stuart on April 5, 2011 · 42 comments

Hashbrown Casserole

I’ve told y’all before how much of a meat and potatoes guy BeeBop is. I do believe that man would be happy if I just put a slab of protein and a big serving of starch in front of him three times a day. Not that there’s anything wrong with that. Not at all. I enjoy the meat and potatoes, too. And sometimes it’s just what you need to get you through a long day.

Take last Saturday for instance. We’re having an old wooden retaining wall at the front of our house replaced. It was a railway tie wall that had been there for over fifteen years. That’s about the useful life of those kinds of walls. Over the years it had also been the breakfast, lunch and dinner of a colony of carpenter ants. Needless to say, the wall was past due for replacement. In its place we’re going to get a beautiful stone wall. But in the estimate for the work there was an expensive charge for demolition and removal of the old wall. Well, of course, BeeBop saw no reason that he couldn’t handle the demolition and save that money! So, last Saturday, along with a huge assist from his brother, Uncle J, the old wall came down. They worked on that project all day long. In the rain. And the mud. It was nasty, hard, physical labor. The least I could do was cook for them! That’s where this casserole comes in. I made a big breakfast for the two of them before they got to work and this casserole was the hit of the menu.

If you have a long day of hard work coming up, or if you just feel like having a hearty breakfast, serve this hashbrown casserole. It’ll keep you going well into the lunch hour.

I prefer fresh shredded potatoes for this recipe rather than the frozen hash browns. You could shred your own with a box grater or food processor, or you can buy the packages of ready-to-cook shredded potatoes in the dairy case.  I always use the ready-to-cook ones. Whichever you choose, combine the potatoes, scallions, sour cream, cream of chicken soup, melted butter, salt, pepper, and cheese in a very large mixing bowl. Use your hands to combine everything being careful not to break the potatoes any more than necessary. (Note: Since this post was originally published, I have determined that it really is best to use the ready-to-cook shredded potatoes rather than fresh grated potatoes. It just doesn’t turn out the same with freshly shredded potatoes.)

Hashbrown Casserole

Coat a 9×13 casserole dish or baking pan with cooking spray. Transfer the mixture to the pan, spreading it in evenly. Cook at 350 degrees for about 45 minutes or until the cheese is melted and the top is golden brown.

Makes about 10 servings.

Enjoy!

Hashbrown Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Hashbrown Casserole

A fabulous, hearty hashbrown potato casserole. Perfect for a weekend breakfast!

Ingredients

  • 2 lbs. ready-to-cook, shredded potatoes (recommended brand: Simply Potatoes)
  • 1 cup chopped scallions
  • 8 oz. sour cream
  • 1 can cream of chicken soup
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup butter, melted
  • 8 oz. (2 cups) grated sharp cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix all ingredients together in a large mixing bowl.
  3. Spray a 9x13 glass baking dish with cooking spray.
  4. Transfer the potato mixture to the baking dish spreading it evenly.
  5. Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2011/04/05/hashbrown-casserole/

– Inspiration for this recipe came from Copykat Recipes
http://www.copykat.com/2009/02/07/cracker-barrel-old-country-store-hash-brown-casserole/

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

{ 41 comments… read them below or add one }

1 Miss @ Miss in the Kitchen April 5, 2011 at 10:29 am

I love hashbrown casserole and I love that you used fresh potatoes. I never make it because I’m the only one that eats it & eating a whole casserole by myself would be a bad thing!

Reply

2 Lana April 6, 2011 at 9:56 pm

Wonder if you could make this in smaller baking dishes and freeze? You might give it a try.

Reply

3 Cathy December 21, 2012 at 3:54 pm

with the fresh potatoes, youhave to make sure you rinse them. I found out the hard way!

Reply

4 Nutmeg Nanny April 5, 2011 at 12:08 pm

I love hashbrown casserole! Growing up in Ohio it was always present on Thanksgiving and Christmas dinner. Here in NY no one has even heard of it…it’s very sad…

Reply

5 Lana April 5, 2011 at 9:08 pm

Very sad, indeed! You’ll just have to show them what they’ve been missing :-)

Reply

6 Happier Than A Pig in Mud April 5, 2011 at 1:31 pm

This sounds like something I would like to try! A good excuse to play with my new FP:@)

Reply

7 Laura W April 5, 2011 at 8:02 pm

Lana,

This sounds awesome! Do you grate raw potatoes or do you partially cook the potatoes first?

Thanks in advance,
Laura

Reply

8 Lana April 5, 2011 at 8:19 pm

I just grate them raw, Laura. Sometimes I buy the bagged, shredded ones in the dairy case. Saves a lot of time and effort :-)

Reply

9 Shelby April 5, 2011 at 9:20 pm

I will have to try this recipe – however, I think i will make this for dinner soon!

Reply

10 Miss P April 5, 2011 at 10:55 pm

This would be absolutely decadent with a baked ham. Think about it. Ham, potatoes, cheese ….. yum!

Miss P

Reply

11 Stephanie April 5, 2011 at 11:39 pm

Yum! I’ve never tried this before but anything with potatoes and cheese sounds good to me

Reply

12 Georgia @ The Comfort of Cooking April 6, 2011 at 12:05 am

Oh my gosh, this is so simple and tasty looking! What a lovely breakfast. Thanks for sharing, Lana!

Reply

13 Amy April 6, 2011 at 1:21 am

Just found your blog, and this Georgia girl is excited! I am always looking for great new Southern recipes to cook for my husband who grew up in Uruguay; he better get ready. Lana, everything looks so good. I wish I could start right now.

Reply

14 Alison @ ingredients, Inc. April 6, 2011 at 9:56 am

we love hashbrowns! Will try this for sure

Reply

15 Barbara @moderncomfortfood April 6, 2011 at 10:14 am

A key part of my agenda for today is to dig up most of my big fall/winter/spring garden and replant it with green manure. Does that count as hard physical labor that would entitle me to make this yum-a-licious, he-man casserole for dinner tonight? Please say yes, Lana!

Reply

16 Lana April 6, 2011 at 10:22 am

I should say so!

Reply

17 Maria April 6, 2011 at 10:27 am

Great for serving a crowd!

Reply

18 Drick April 6, 2011 at 10:40 am

oh now Lana, this is another great recipe of yours I am gonna steal… looks so creamy and good

Reply

19 Delishhh April 6, 2011 at 2:38 pm

I would love this for dinner !!! I am a potato person and i usually just do boiled potatoes but this sounds fabulous.

Reply

20 Sues April 6, 2011 at 5:18 pm

I’m strangely not a big potato person, but if you shred them and add in a lot of cheese, I’m all over it!! This looks fabulous :)

Reply

21 Lindsey @ Gingerbread Bagels April 7, 2011 at 12:15 am

I LOVE hashbrown casserole! Yours looks soooo good and I wish I had some right now. :) I’ll have to make this soon because now I’m craving it!

Reply

22 Mary at Deep South Dish April 7, 2011 at 9:43 am

I think everybody loves this casserole – I know I do! And my husband is the same way. He’d be perfectly happy to never touch a salad or vegetable all the rest of the life. Luckily he has me to veggie terrorize him into at least eating a few on occasion. :)

Have a great weekend!!

Reply

23 Lana April 7, 2011 at 10:38 am

Keep on terrorizing him with the veggies, Mary!

Reply

24 Susan Mallery April 7, 2011 at 10:50 am

Wow, Lana, that looks amazing!!! I think I’m going to have to try that. Definitely comfort food.

Reply

25 Janet April 7, 2011 at 7:36 pm

Made this for dinner, because it sounded so good & my hubby loves the hashbrown casserole from Cracker Barrel…it tasted good, but was so very greasy :( Did you notice that at all? I would definitely make again, but I would totally leave out the butter. Half of the cheese I used was reduced fat & the cream of chicken soup was 98% fat free, but I soaked 2 bounty with grease from the top, and it was pooled in the bottom of the casserole dish. Please don’t think I came to your blog to criticize…is there a possibly a typo in the recipe?

Reply

26 Lana April 7, 2011 at 8:21 pm

Wow, Janet, I’m so sorry it didn’t work out for you! But no, it isn’t like that at all for me. It’s definitely rich with all the butter and cheese, but I’ve never had grease to rise to the top or pool in the dish. I wonder if you maybe didn’t have enough shredded potatoes? You need two pounds weight after shredding. I almost always buy those shredded ones in the bags from the dairy section of the grocery store just for convenience sake. Again – I’m so sorry it wasn’t a great recipe for you.

Reply

27 Janet April 7, 2011 at 8:32 pm

I’m sure it was something I did, your picture looks way better than my casserole. I’ll have to give it another try! Love your blog…and your photos :)

Reply

28 megan April 9, 2011 at 11:20 am

I’m thinking Easter brunch! :)
Have a great weekend Lana.

Reply

29 Vickie from Part Three April 11, 2011 at 8:16 am

I’m saving this in “Breakfast for a Crowd” . . . what a fun recipe! Thanks, Lana.

Reply

30 dan May 1, 2011 at 11:52 am

looks like it’d really stick to your ribs. yummy!

Reply

31 Margo March 12, 2012 at 11:16 am

I looked all over the web for a cheesy potato recipe using fresh potatoes!
It sounds delicious — Thank You!!
I will be serving it with meatloaf and salad for dinner tonight :)

Reply

32 Chasity September 27, 2012 at 1:53 pm

I’m making a double batch today! Yummy!!!! Just wondering how many cups would make a couple pounds of shredded potatoes? I don’t have a kitchen scale and I’d rather shred more than I need than not enough! :) Thanks!

Reply

33 Cathy December 21, 2012 at 3:50 pm

Do you think I can make this ahead of time an put it in the fridge? Will the potatoes be ok?

Reply

34 Lana December 21, 2012 at 9:52 pm

I would think you could make it ahead of time. However, I have not tried it so I can’t say definitely.

Reply

35 Vanessa December 24, 2012 at 5:38 pm

@Cathy,

Did you try making this ahead of time? I wanted to make it the night before but wasn’t sure….

Vanessa

Reply

36 Lacey December 27, 2012 at 12:48 pm

I cannot wait to try this!!!

Reply

37 Linda February 1, 2013 at 2:22 pm

I made this using frozen hashbrowns (thawed) and cream of mushroom soup. I didn’t have real potatoes or cr of chicken soup. Well, it turned out FANTASTIC!!!! This is the best hashbrown casserole I have ever made and will never use another recipe for this again!! Thank you!!!

Reply

38 Lana February 1, 2013 at 2:52 pm

I’m so glad to hear that, Linda! We just love this casserole and you’ve reminded me that I haven’t made it in quite some time. This may be Saturday brunch for us!

Reply

39 Mitzi December 15, 2013 at 8:29 am

I’m fairly certain you could fix this the night before and bake it the next morning. I’m curious about freezing it. I cook for two, and it would be easy to make it and put it in small containers to pull out as needed.

Reply

40 Mitzi December 15, 2013 at 8:30 am

BTW: I have fixed this and used chives instead of scallions.

Reply

41 Lana Stuart December 15, 2013 at 8:36 am

I’ll bet you could, Mitzi. I have to say that I’ve never tried freezing it myself, but my intuition is that it would work well.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post:

Real Time Web Analytics