Hash Brown Casserole Supreme Recipes

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GRANDMA'S HASH BROWN CASSEROLE



Grandma's Hash Brown Casserole image

This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!

Provided by missbutterbean

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 12

Number Of Ingredients 10

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup melted butter
½ cup chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
1 cup crushed cornflakes
½ cup melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g

HASH BROWN SUPREME



Hash Brown Supreme image

"This is a great way to use up leftover fresh vegetables. In addition to the potatoes, use whatever you have on hand to make this recipe bright. We like to serve it with a garnish of sour cream." -Jennifer Bistline, Confluence, PA

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 tablespoon canola oil
3 cups frozen shredded hash brown potatoes
1 medium tomato, finely chopped
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
1 jalapeno pepper, seeded and sliced
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon minced chives

Steps:

  • In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally., Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.,

Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 233mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

HASH BROWN CASSEROLE



Hash Brown Casserole image

Super comforting dish with crisp and cheesy top. The Greek yogurt and milk keep it light, yet luscious. The sharpness of the cheese allows you to use a little for a lot of flavor. The cremini mushrooms provide a savory element to make it heartier. And the little touch of butter adds a just-right richness.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 15

Nonstick cooking spray, for coating baking dish
12 ounces 2-percent Greek yogurt
1 cup lowfat (1-percent) milk
1/2 cup reduced-fat sour cream
3 tablespoons unbleached all-purpose flour
2 pounds frozen shredded hash browns, thawed
1 cup shredded extra-sharp Cheddar (4 ounces)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 large yellow onions, chopped
1 pound sliced cremini (baby bella) mushrooms
3 large cloves garlic, minced
2 tablespoons panko breadcrumbs
1/4 teaspoon ground nutmeg, optional
1 to 2 tablespoons chopped fresh parsley or chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
  • Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine.
  • Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 216 calorie, Fat 8.5 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 503 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 11 grams, Sugar 5 grams

RESTAURANT-STYLE HASHBROWN CASSEROLE



Restaurant-Style Hashbrown Casserole image

This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.

Provided by MARBALET

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 5

Number Of Ingredients 7

1 (2 pound) package frozen hash brown potatoes, thawed
½ cup butter, softened
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
  • In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
  • Bake in the preheated oven until browned, about 60 minutes.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 38.4 g, Cholesterol 101.1 mg, Fat 48 g, Fiber 2.9 g, Protein 16.7 g, SaturatedFat 26.5 g, Sodium 1333.7 mg, Sugar 1.3 g

HASH BROWN CASSEROLE



Hash Brown Casserole image

Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
  • Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
  • Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

HASH BROWN CASSEROLE II



Hash Brown Casserole II image

Cheesy and delicious, this hash brown casserole has a crunchy topping.

Provided by CMANSKY

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 (2 pound) package frozen hash brown potatoes, thawed
½ cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups crushed cornflakes cereal
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
  • In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
  • Bake covered in preheated oven for 40 minutes.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 20.9 g, Cholesterol 60.6 mg, Fat 27.8 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 16 g, Sodium 626.6 mg, Sugar 1.1 g

SUPREME HASH BROWN CASSEROLE



Supreme Hash Brown Casserole image

Make and share this Supreme Hash Brown Casserole recipe from Food.com.

Provided by CookingLuv

Categories     Potato

Time 1h

Yield 1 13x9x2 pan1, 10 serving(s)

Number Of Ingredients 7

2 (30 ounce) bags frozen cubed hash brown potatoes, slightly thawed
1 (10 2/3 ounce) can cream of celery soup
1 (10 2/3 ounce) can cream of chicken soup
3 cups sharp cheddar cheese, shredded and divided
1 (8 ounce) container sour cream
1 medium diced onion
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients reserving 1 cup of the shredded cheese. Pour into baking dish sprayed with non-stick spray. Top with reserved cheese. Bake at 350 degrees for about 45 minutes or until top is golden brown.

BEST HASH BROWNS CASSEROLE



Best Hash Browns Casserole image

Make and share this Best Hash Browns Casserole recipe from Food.com.

Provided by Kim M.

Categories     Potato

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs frozen shredded hash browns, thawed
1/2 cup margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
10 3/4 ounces cream of chicken soup
8 ounces sour cream
1/2 cup onion, chopped
8 ounces cheddar cheese, shredded
2 cups corn flakes, slightly crushed
4 tablespoons margarine, melted

Steps:

  • Mix all ingredients except cornflakes and 4 T. melted margarine. Pour in 9x13 inch baking dish sprayed with nonstick cooking spray. Sprinkle top with cornflakes and margarine.
  • Bake uncovered at 350 degrees for 45-50 minutes.

Nutrition Facts : Calories 573.9, Fat 39.5, SaturatedFat 16.9, Cholesterol 64.5, Sodium 1096.2, Carbohydrate 41.7, Fiber 2.6, Sugar 3.4, Protein 15.5

BACON CHEDDAR HASHBROWNS CASSEROLE SUPREME



BACON CHEDDAR HASHBROWNS CASSEROLE SUPREME image

I created this recipe after tasting a very popular, similar dish at a famous chain restaurant. I knew that I could create a more delicious hashbrown casserole and, sure enough, I did! Cheddar cheese, cream cheese, bacon and hash brown potatoes equals comfort food. This casserole is so rich and delicious! Everyone who has tried it...

Provided by Tere Gill

Categories     Side Casseroles

Time 1h40m

Number Of Ingredients 11

4 oz cream cheese, room temperature
1/2 c sour cream
1 tsp seasoned salt (such as lawry's)
1/4 tsp ground black pepper
1 can(s) cream of chicken soup (10 3/4 oz.)
1/2 c chopped sweet onion
1/4 c salted butter, melted
3 c shredded extra-sharp cheddar cheese, divided into 2 c and 1 c
2 lb frozen shredded hash brown potatoes, thawed
1/2 to 3/4 c real bacon bits, cooked and crumbled small (may use packaged real bacon bits if preferred)
1 1/2 Tbsp minced fresh chives

Steps:

  • 1. Gather and prep all ingredients.
  • 2. Lightly butter or spray a 9"x13" casserole; set aside.
  • 3. In a medium bowl, using a fork, beat cream cheese until light and fluffy.
  • 4. Gradually add sour cream and mix thoroughly.
  • 5. Add seasoned salt, pepper and cream of chicken soup; mix well.
  • 6. Add onions; mix well.
  • 7. Add melted butter and quickly mix well.
  • 8. Place oven rack in middle position; preheat oven to 350º F.
  • 9. Scrape soup mixture into a large bowl (extra large is best) and, using a large spoon or bowl scraper, stir in 2 cups of cheddar cheese and mix well.
  • 10. Add the hash browns and mix until well combined.
  • 11. Scrape into prepared casserole and smooth down evenly.
  • 12. Evenly sprinkle with crumbled bacon.
  • 13. Evenly distribute remaining cheese over all.
  • 14. Bake at 350º F for approximately 50 minutes.
  • 15. Remove from oven, sprinkle with chives and serve.
  • 16. Cover and refrigerate leftovers.

HASH BROWN CASSEROLE



Hash Brown Casserole image

People always go back for seconds whenever I serve this hashbrown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. - Susan Auten, Dallas, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 6

2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 cup sour cream
1/2 teaspoon garlic salt
1 package (2 pounds) frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

Nutrition Facts : Calories 157 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

HASH BROWN CASSEROLE SUPREME



Hash Brown Casserole Supreme image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 9

1 bag (2 lb.) frozen hash browns, defrosted
1/2 cup melted butter
1 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 can cream of mushroom soup
1 container (16 oz.) sour cream
10 oz Kraft Grated Cheddar Cheese (I use the whole package)
2 cups crushed cornflakes mixed with 1/4 cup melted butter (I use a little extra butter)

Steps:

  • Defrost potatoes and pour melted butter over them. Add salt and blend well. Add other ingredients.
  • Pour into 9 x 12 casserole. Cover with cornflakes.
  • Bake at 325 degrees F for 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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