Sour Cream Hash Brown Bake Recipes

SOUR CREAM AND CHEESE HASH BROWN CASSEROLE

Steps:

• Serve hot and enjoy.

CHEESY HASH BROWN BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

GRANDMA'S HASH BROWN CASSEROLE

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.

SOUR CREAM HASH BROWNS BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a skillet saute the yellow onion, green onion, garlic and celery in 1/4 cup butter for about 3-4 minutes or until softened; transfer to a large bowl.
• Add in soup, hash brown potatoes, Parmesan cheese, sour cream, cheddar cheese and mayo; mix well with a wooden spoon to combine, then season with seasoned salt and black pepper.
• Transfer the mixture to prepared baking dish.
• Top with grated Parmesan cheese.
• Bake for about 40 minutes.

HASH BROWN CASSEROLE II

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.

SOUR CREAM HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
• Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
• Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
• Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
• Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
• If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
• I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.