Hash brown casserole is SO yummy! I'm sure many of you have a version of this recipe, but if you don't I think this is a tried and true dish that should be in everyone's cooking repertoire.
Hash brown casserole is a perfect side dish for any steak, chicken or fish dinner. It is incredibly easy to make and can be made up to a day ahead of time and kept in the fridge until it is time to bake. If you are looking for a dish to take to a pot-luck, this one is a guaranteed crowd pleaser. This is also a wonderful brunch dish as well!
If for some reason you have never tried this dish, please, please give this recipe a try - you will love it!!
Hash Brown Casserole
1 bag frozen, shredded or diced hash brown potatoes (2 lbs.), thawed
1 onion, chopped
1 can cream soup (cream of chicken, mushroom, celery.....whatever you have)
1 8 oz. container sour cream (I use light sour cream)
1 lb. shredded cheddar or monterey jack cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed corn flakes or 1 cup seasoned bread crumbs
1/4 cup melted butter
Preheat oven to 350 degrees.
Grate cheese (or you can use already shredded bagged cheese) and chop onion.
Then add your hash browns, cream soup, sour cream, cheese, onions, salt and pepper in a large mixing bowl and stir until combined.
After all ingredients are combined, spoon hash brown mixture into a greased, glass baking dish. Top hash browns with crushed corn flakes or seasoned bread crumbs (I used bread crumbs here) and drizzle melted butter evenly on top.
Bake for 35 minutes, covered. Remove foil and continue to bake an additional 10 minutes.
Hash Brown Casserole - hot out of the oven!!
Serve with salad and Honey-Dijon Pecan Crusted Salmon (recipe to come!!)
Cottage Mama's Note: To make hash brown casserole into a main dish entree, consider adding cubed ham or chicken and adding additional vegetables such as diced bell peppers, peas or broccoli.