Hashbrown Casserole

Name: Hashbrown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 30 oz frozen Shredded Hash Browns ((thawed)); 1/2 c Butter, melted; 10.5 oz Cream of Chicken Soup; 16 oz Sour Cream; 1/2 Onion, chopped; 2 c Colby Cheese, shredded; 1 c Cheddar Cheese, shredded; 1/2 t Garlic powder; 1/4 t pepper

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This cheesy Hash brown Potato Casserole recipe is based on a copycat Cracker Barrel Hashbrown Casserole from Spend With Pennies. We made just a few changes because in Wisconsin, well, you can never have enough cheese, and this Midwest classic can be modified to your liking. I thaw my frozen hash browns first, in the fridge overnight, to make the mixing easier.

Say Cheese

More cheese means more saturated fat. But, you can reduce the Saturated Fat by cutting the Colby Cheese in half or replacing some of the cheddar with mozzarella, which is lower in calories, sodium and fat and makes a gooey-er cheese base. Don’t worry too much about your LDLs, as data from long-term Harvard studies indicate that “dairy fat [is] not associated with a higher risk of cardiovascular disease … when compared with the same amount of calories from carbohydrates.” In addition to being rich in protein and calcium, cheddar is a good source of vitamin K, which is important for heart and bone health, preventing calcium from being deposited in the walls of your arteries and veins.

We love pepper in our house, so we top it with more Fresh-ground peppercorns.

I like potatoes – like, a lot – and my favorite shredded hash browns from the frozen section are Mr. Dell’s because the Ingredient label reads like this:

Potatoes

Other similar recipes are called “Funeral Potatoes”, “Cheesy potatoes”, “Cheesy Hash Browns” and more, which vary with or without a topping (usually crushed corn flakes or potato chips).

Ingredients

1 bag frozen Shredded Hash Browns (thawed)
½ c Butter, melted
1 can Cream of Chicken Soup
16 oz Sour Cream
½ Onion, chopped
2 c Colby Cheese, shredded
1 c Cheddar Cheese, shredded
½ t Garlic powder
¼ t pepper

Instructions

Preheat oven to 350° F
Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping.

Pour into a greased 9×13 casserole dish and top with reserved cheese.

Bake (uncovered) for 50 minutes

Let it cool a bit before serving, it will be bubbling and boiling its ooey-gooey cheesiness right out of the oven.

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