Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. This recipe is completely from scratch made from whole potatoes and no canned soups!
Servings: 12 Servings
Calories: 333kcal
Ingredients
- 2 1/2 - 3 pounds russet potatoes
- 1 cup diced onion
- 8 ounces shredded cheddar cheese divided use
- 12 ounces sour cream
- 3/4 cup heavy cream
- 1/2 cup melted butter
- 1 teaspoon chicken base
- 1 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 375 °
- Scrub potatoes and peel if desired. Shred on large side of box grater.
- Shred 2 1/2 - 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place potatoes into a large mixing bowl.
- Add onions and 2/3 of shredded cheese, set aside.
- In another bowl, combine sour cream, heavy cream, melted butter, chicken base, pepper and salt. Whisk until well combined.
- Pour over potato mixture, stirring until mixed well.
- Pour into a greased 9 x 13 baking pan and top with remaining cheese.
- Bake 45 minutes to one hour or until potatoes have cooked through.
Video
Notes
Variations
- Cream Soup: Use cream of chicken soup or cream of mushroom soup in place of the heavy cream and chicken base.
- Cream cheese makes a good substitute for the heavy cream.
- Different Cheeses: Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.
- Make it a Main Dish: Add browned breakfast sausage, ground beef or even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
- Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
- Garnishes: After baking sprinkle the casserole with sliced green onions, candied jalapenos or chopped fresh herbs.
- Make Ahead: Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
- Leftovers: Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
- Reheat: Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 21g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 297mg | Fiber: 2g | Sugar: 3g