My good friend Annette @ A Net in Time is doing a round-up of recipes and cooking tips so I thought I’d join in with my Hash Brown Casserole recipe. You can find Annette’s link-up and her recipe for Fair Chocolate Chip Cookies by clicking here. Enjoy!
Type hash brown casserole into any search engine and you will likely come up with hundreds of recipes for this simple yet delicious dish.
I always think of this as a southern dish since my favorite spots to enjoy it are cafes and restaurants that feature down-home southern-style menus. The Loveless Cafe kindly shares their Hashbrown Casserole recipe on their website but you will have to search out copycat recipes of others (think Cracker Barrel). And then there are also the recipes and articles about it in magazines like Southern Living.
You can learn about our Favorite Lunch Spot in Nashville – The Loveless Cafe here.
Of course, any of us who watched Melissa Peterman make her Minnesota Hot Pot (I think that’s what she called it) on Worst Cooks in America, now know that casseroles based on frozen tater tots or hash browns are not only a staple for potluck dinners in the south. I found this recipe for Cheesy Hash Brown Egg Casserole with Bacon on Taste of Home (one of my go-to recipe websites for sure) courtesy of Patricia Throlson of Willmar, Minnesota. I definitely have to give this one a try.
Our daughters like to make their version of the hash brown casserole for family brunches. it’s so easy and they can prep it ahead along with other items so they are free to visit with their guests and not tied to the kitchen.
Here’s their recipe:
900 gram (2 lb) bag cubed hash browns
284 ml (10 oz) can cream of chicken soup (you can substitute cream of mushroom or celery)
500 ml (2 C) container sour cream
Scant 1/3 cup melted butter
3 cups grated cheese (sharp cheddar, mozzarella, jack, marble, they like to use a mixture)
Salt and pepper to taste
(you can add chives or finely chopped onion but one of our girls can’t eat them so they leave it out)
Preheat oven to 400 degrees. Lightly grease a 9 x 13 baking dish or casserole.
Mix together the hash browns, soup, sour cream, butter, salt, pepper and 2 cups cheese. Spread evenly in the pan.
Bake for about 30 minutes (hash browns will be tender) then sprinkle the remaining cheese on top before returning to the oven. Bake until cheese is brown and bubbling. Serve warm with additional sour cream if desired.
The girls add leftover ham, bacon, turkey, or chicken if they have it. This makes it more of a stand-alone meal. You can also add chopped tomato or peppers to the hash brown mixture if you like.
So there you have it, this week’s Blogging Through the Alphabet. For more posts be sure to visit my co-hosts.
- Amanda @ Hopkins Homeschool
- Kirsten @ DoodleMom
- Jennifer @ A Peace of Mind
- Kimberley @ Vintage Blue Suitcase
- Desiree @ Our Homeschool Notebook
- Markie @ My Life as Mrs. Cooks
- Hilary @ Walking Fruitfully
We’d love to have you join up on the linky too!