Step aside bland side dishes. Cheesy, flavorful Hashbrown Casserole is always the answer to, “What side dish should I make?”
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In my home, hashbrown casserole steals the show no matter what meal I serve it with. And the best part is that this yummy side dish is easy to make. The warm potato dish has earned itself a spot on American comfort food lists after becoming popular in the 1950s and 1960s when convenience foods were making an appearance and sweeping the nation.
Although there are several great recipes for making hashbrowns from scratch, such as Air Fryer Hashbrowns or FFF’s Delicious Hashbrowns recipe, you can’t beat the convenience of frozen hashbrowns when whipping up a quick side dish like hashbrown casserole.
In this recipe for hashbrown casserole, a mix of frozen hashbrowns, cheese, creamy soup, and sour cream make it a hit at family gatherings, holidays, or any time of the week. It’s simple to make, delicious, and perfect for feeding a group.
People adore hashbrown casserole for its hearty and creamy consistency. The blend of melted cheese, potatoes and flavorful soup results in a savory taste that is hard to resist. It’s also versatile—you can include ham, bacon or various vegetables to add variety. Additionally, it’s a way to use up leftovers. Whether served as a side dish during special occasions or a quick weeknight meal, it brings about feelings of nostalgia and homey comfort.
Is Hashbrown Casserole Healthy?
Hashbrown casserole is a comfort dish. In terms of health, it’s not exactly a top choice. Traditional recipes, including this one, often contain hashbrowns, sour cream, cheese, and cream soup, resulting in calories, fat and sodium. While these ingredients make the dish indulgent and filling, they also make it not the greatest for your health, especially if you’re mindful of your diet.
However, there are ways to make your hashbrown casserole healthier without compromising on its delicious taste. Try these Easy Sweet Potato Hashbrowns instead of regular ones. Substitute Greek yogurt for sour cream to reduce fat content and add protein. Choose reduced-fat cheese or plant-based alternatives to decrease calorie intake. Incorporating vegetables like spinach, bell peppers, or broccoli can enhance nutrition while providing texture and flavor. Additionally, opt for low-sodium canned soups.
With these adjustments, you can savor a rendition of hashbrown casserole that remains flavorful and fulfilling.
the secret is in the cream soup…
Never skip the cream soup in a hashbrown casserole. It’s the ingredient that ties everything together, ensuring each bite is smooth and bursting with flavor. The condensed cream soup provides a savory foundation that’s difficult to replicate with anything else. It imparts a flavor and texture to the casserole that makes it a comfort food. Without it, the casserole would be lacking moisture and that distinctive velvety consistency we all enjoy. So, even if you’re tempted to skip it, remember, cream soup is the foundation for a creamy hashbrown casserole.
INGREDIENTS
- 30 ounces frozen shredded hash browns, thawed
- 1/3 cup unsalted butter, melted
- 10 ounces condensed cream of chicken soup
- 16 ounces sour cream
- 1/2 cup onion, finely chopped
- 2 cups shredded cheddar cheese
- 1/4 teaspoon black pepper
INSTRUCTIONS
Preheat
Ready the oven and baking dish.
Combine
Mix hash browns with other ingredients.
Assemble
Fill the dish and top with cheese.
Bake
Cook until bubbly and hot.
Devour!
FAQs & Tips
Hashbrown casserole is one of those foods that sometimes tastes even better when it becomes a leftover. There’s something about letting it sit for a couple of days in the refrigerator and then reheating it, that improves the texture and helps the flavors meld together even more. Store your leftover hashbrown casserole in an airtight container with a lid in the refrigerator for up to 5 days. You can also freeze your hashbrown casserole in an airtight container in the freezer for up to 6 months.
Yes! Many of us keep cream soups as a staple in our pantries since they are so handy in many recipes. If you don’t have cream of chicken soup on hand, but you have cream of onion or cream of mushroom, those work very well too. It’s OK to switch out the cream soup, just don’t skip it altogether.
Sometimes, with our busy schedules, foods don’t get defrosted when they should before we use them in a recipe. However, in this case, it really is best to thaw the hashbrowns before you use them in the casserole. The reason is that you may end up with a watery hashbrown casserole if they are left to thaw as the casserole cooks. Don’t worry, if you didn’t take the hashbrowns out the night before, setting them out in the morning allows them to be ready to cook at dinner time. If you open the bag of frozen hashbrowns and put them in a bowl on the counter, they will defrost quicker rather than sitting in the frozen bag.
Serving Suggestions
Finally, it’s time to indulge in your hashbrown casserole. What should you serve with this cheesy wonder? As a breakfast treat, it’s perfect as the main dish or alongside some Air Fryer Poached Eggs or Easy Baked Maple Bacon. Why not have both eggs and bacon and add some Air Fryer Toast with your hashbrown casserole? It’s a great way to treat house guests in the morning.
At dinner time, hashbrown casserole makes a wonderful side dish to Crispy Baked Chicken Legs or FFF’s Best Lemon-Pepper Chicken. Another favorite for feeding a crowd is Instant Pot Steak with this cheesy hashbrown casserole.
Ingredients
- 30 ounces frozen shredded hash browns thawed
- 1/3 cup unsalted butter melted
- 10 ounces condensed cream of chicken soup
- 16 ounces sour cream
- 1/2 cup onion finely chopped
- 2 cups shredded cheddar cheese
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, 1 1/2 cups of the cheddar cheese, and black pepper until well combined.
- Transfer the hash brown mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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