Hash Brown Casserole Recipe

Hash browns: Shredded potatoes that form the base of the casserole.

Sour cream: Adds creaminess and a slight tang to the dish.

Cheddar cheese: Provides a rich, cheesy flavor.

Cream of chicken soup: A condensed soup that adds creaminess and depth of flavor.

Onion: Chopped to add a bit of crunch and flavor.

Butter: Melted to add richness and help bind the ingredients together.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of spice and balances the flavors.

When preparing the hash browns for this casserole, make sure they are thoroughly thawed and patted dry if using frozen ones. Excess moisture can make the casserole soggy. Additionally, sautéing the onions in a bit of butter before mixing them in can enhance their sweetness and add a deeper flavor to the dish.

• shredded hash browns - Substitute with diced potatoes: Diced potatoes provide a similar texture and can be easily found or prepared at home.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture while being lower in fat.

• cheddar cheese, shredded - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy consistency and depth of flavor.

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

• butter, melted - Substitute with olive oil: Olive oil provides a healthier fat option while maintaining the richness needed for the casserole.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add more depth and complexity to the flavor profile.

• Allow the hash brown casserole to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, portion it into individual servings or keep it whole, depending on your preference. Wrap each portion or the entire dish tightly with plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.

• Label the wrapped casserole with the date and contents to keep track of its freshness. Store in the freezer for up to 2-3 months.

• When ready to reheat, thaw the casserole in the refrigerator overnight if frozen. This ensures even reheating and prevents the dish from becoming watery.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil to retain moisture. Reheat for 20-30 minutes or until heated through. If you prefer a crispy top, remove the foil during the last 10 minutes of reheating.

• For a quicker reheating option, use the microwave. Place a portion of the casserole 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.

• To enhance the flavor and texture, consider adding a fresh sprinkle of cheddar cheese on top before reheating. This will give the casserole a deliciously gooey and golden finish.

• Always check the internal temperature of the reheated casserole to ensure it reaches at least 165°F (74°C) for safe consumption.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover hash brown casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until the casserole is heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute increments if necessary until the casserole is hot.

• Stovetop Method: Place a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Once the butter is melted or the oil is hot, add the leftover hash brown casserole. Stir occasionally to prevent sticking and heat until the casserole is warmed through, about 5-7 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in the air fryer basket, making sure not to overcrowd it. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain a crispy texture on top.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the hash brown casserole in an oven-safe dish that fits in your toaster oven. Cover with aluminum foil and heat for 15-20 minutes, removing the foil during the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at 350°F (175°C) until it is golden brown and heated through.

• Mixing bowl: A large bowl to combine the hash browns, sour cream, cheddar cheese, cream of chicken soup, chopped onion, and melted butter.

• Spatula: Useful for mixing the ingredients together thoroughly in the mixing bowl.

• Baking dish: A greased dish to transfer the mixture into before baking.

• Measuring cups: Used to measure out the hash browns, sour cream, cheddar cheese, and melted butter accurately.

• Can opener: Necessary for opening the can of cream of chicken soup.

• Knife: Used to chop the onion finely.

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

• Oven mitts: To protect your hands when placing the baking dish in the oven and removing it after baking.

• Cooling rack: A place to let the casserole cool for a few minutes before serving.

Use pre-shredded hash browns: Save time by using pre-shredded hash browns from the store instead of shredding potatoes yourself.

Pre-chop onions: Buy pre-chopped onions or chop them in advance and store in the fridge to cut down on prep time.

Melt butter in the microwave: Quickly melt butter in the microwave instead of using a stovetop.

Mix ingredients in the baking dish: Combine all ingredients directly in the baking dish to save on washing extra bowls.

Use a food processor: A food processor can quickly chop onions and shred cheese if you prefer fresh ingredients.