Hash Brown Casserole

 

How to Make Hash Brown Casserole:

Ingredients:

  • 1/2 cup butter, melted
  • 10.5 oz. can cream of mushroom soup
  • 1 large onion, chopped
  • 1 1/4 cup shredded cheddar cheese
  • pepper to taste
  • 1 kg bag frozen hash browns (you can use cubed or shredded, but I prefer cubed)

Assembly instructions:

  1. Melt butter in the microwave or a stovetop pot. 
  2. While butter is melting, chop the onion.
  3. Mix everything together in a giant bowl starting with the butter and mushroom soup.
  4. Dump it in a large resealable freezer bag.
  5. Remove the excess air.
  6. Seal.
  7. Freeze.

Oven Cooking instructions:

  1. Thaw.
  2. Bake at 350° in a greased casserole dish for an hour. 

Top it with ketchup, salsa, or hot sauce if you want. 

Crock Pot Cooking instructions:

  1. Thaw.
  2. Dump bag contents into your slow cooker and cook on low for 3-5 hours.

Note that because of the potatoes and cheese, this casserole tends to stick to the crockpot, so I tend to use a Slow Cooker Liner when I make this dish.

Recipe Variations:

  • Brown Italian sausage or breakfast sausage and stir it in to add protein and flavor. This is one of our favorite versions. When I add sausage to mine, I also add a can of evaporated milk so that it’s not at all dry. 
  • Change the type of cheese used. Sharp cheddar, jalapeño jack, or a tex mex blend are all nice options. 
  • Add cubed ham or crumbled bacon.
  • Stir in some vegetables such as diced red or green peppers, jalapeños, or diced green chilies. 
  • Top it with a mixture of butter and breadcrumbs or Cornflakes on the day of cooking. 

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