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Hash Brown Casserole Recipe – Grandma-Style
Why make this recipe
Grandma’s Hash Brown Casserole is a comforting dish that brings back memories of family gatherings and cozy dinners. This recipe is loved for its creamy texture and cheesy flavor, making it a perfect side dish for any occasion. It’s not only delicious but also easy to prepare, allowing you to spend more time with your loved ones.
How to make Grandma’s Hash Brown Casserole
Ingredients:
- 1 bag of frozen hash browns
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 1 can of cream of chicken soup
- 1 onion, diced
- 2 cups of corn flakes
- 1/4 cup of butter, melted
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine frozen hash browns, cheddar cheese, sour cream, cream of chicken soup, diced onion, salt, and pepper.
- Spread the mixture in a greased 9×13 inch baking dish.
- In a separate bowl, combine corn flakes and melted butter. Sprinkle the corn flake mixture evenly over the hash brown mixture.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
How to serve Grandma’s Hash Brown Casserole
Serve Grandma’s Hash Brown Casserole hot from the oven. It pairs wonderfully with roast chicken or grilled meats. You can also enjoy it as a hearty breakfast side dish. For an extra touch, garnish with fresh herbs or additional cheese.
How to store Grandma’s Hash Brown Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator for up to 3-4 days. You can also freeze leftovers in an airtight container for up to 2 months. To reheat, bake from frozen or thaw in the refrigerator overnight before heating in the oven.
Tips to make Grandma’s Hash Brown Casserole
- Use fresh ingredients for the best flavor, especially the onion.
- Add cooked bacon or sausage for a meatier version.
- Try different types of cheese, like Monterey Jack or mozzarella, for a unique taste.
- Be careful not to overbake the casserole; you want it to be creamy inside.
Variation
You can make this casserole vegetarian by omitting the cream of chicken soup and using a cream of mushroom soup instead. Additionally, adding vegetables like bell peppers or spinach can enhance the flavor and nutrition.
FAQs
Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns. Just make sure to cook them slightly before mixing them into the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it, and store it in the refrigerator. Just bake it when you’re ready to serve.
How do I know when the casserole is done?
The casserole is done when it is bubbly and the top is a golden brown color. You can also insert a toothpick; it should come out clean if the casserole is cooked through.
Grandma's Hash Brown Casserole
A comforting and creamy dish loved for its cheesy flavor, perfect as a side for any occasion.
Ingredients
Main Ingredients
- 1 bag frozen hash browns can also use fresh hash browns, pre-cooked
- 1 cup shredded cheddar cheese can substitute with Monterey Jack or mozzarella
- 1 cup sour cream adds creaminess
- 1 can cream of chicken soup can be replaced with cream of mushroom for vegetarian option
- 1 small onion, diced use fresh for best flavor
- 2 cups corn flakes for topping
- 1/4 cup butter, melted to mix with corn flakes
- to taste salt and pepper for seasoning
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine frozen hash browns, cheddar cheese, sour cream, cream of chicken soup, diced onion, salt, and pepper.
- Spread the mixture in a greased 9x13 inch baking dish.
- In a separate bowl, combine corn flakes and melted butter. Sprinkle the corn flake mixture evenly over the hash brown mixture.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
For an extra touch, garnish with fresh herbs or additional cheese. To store leftovers, let the casserole cool completely, then cover tightly and refrigerate for up to 3-4 days. Can be frozen for up to 2 months.
