Description
Loaded Hashbrown Casserole
Ingredients
6 cups frozen hash browns, thawed
2 cups shredded cheddar cheese (divided)
1 cup cooked bacon, crumbled
1/2 cup sliced mushrooms (optional)
1/2 cup green onions, chopped (divided)
1 cup sour cream
1 cup cream of mushroom soup (or cream of chicken soup)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 tbsp butter (for greasing)
Directions
Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Prepare the mixture: In a large bowl, mix the hash browns, 1 1/2 cups of shredded cheddar cheese, bacon, mushrooms (if using), and half of the green onions.
Make the sauce: In a separate bowl, combine the sour cream, cream of mushroom soup, garlic powder, onion powder, and black pepper. Pour this mixture over the hash brown mixture and stir until everything is evenly coated.
Assemble the casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
Bake: Bake for 35-40 minutes, or until the casserole is bubbling and the cheese is melted and golden.
Garnish and serve: Top with the remaining green onions before serving. Enjoy this cheesy, hearty comfort dish!
Time:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, ensure your hash browns are fully thawed; this is crucial for even cooking and texture. Pat them dry with a paper towel to remove excess moisture. While the oven preheats to 375°F (190°C), grease your 9×13-inch dish. In your large mixing bowl, combine the dry ingredients: hash browns, 1 1/2 cups cheese, bacon, mushrooms, and half the green onions. In a separate bowl, whisk the wet ingredients—sour cream, soup, and spices—until completely smooth. Pour the sauce over the hash brown mix and fold gently until every piece is coated. Transfer to the baking dish, spread into an even layer, and top with the reserved cheese. Bake on the middle rack for 35-40 minutes. The casserole is done when the edges are bubbly and the top is a spotty golden brown. Let it rest for 5-10 minutes before garnishing and serving.
Serving Suggestions
This hearty casserole is a versatile star. For a classic brunch, serve it alongside scrambled eggs and fresh fruit. As a comforting dinner, pair it with a simple green salad or roasted vegetables like asparagus or broccoli to balance the richness. It also makes an excellent potluck or game-day dish—simply double the recipe for a crowd. For a festive touch, offer toppings like extra crumbled bacon, a dollop of sour cream, or a dash of hot sauce on the side.
How-to Summary
Thaw hash browns and preheat oven to 375°F. Mix hash browns with most of the cheese, bacon, mushrooms, and half the green onions. Combine sour cream, soup, and spices to make a sauce. Fold sauce into hash brown mixture. Spread in a greased 9×13-inch dish, top with remaining cheese, and bake for 35-40 minutes until golden and bubbly. Garnish with remaining green onions.
Frequently Asked Questions
Can I make this casserole ahead of time? Absolutely. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use fresh potatoes instead of frozen hash browns? Yes. Shred 2-3 large russet potatoes, rinse to remove starch, and pat them very dry. Parboiling is not necessary, but ensure they are thoroughly dried to prevent a soggy casserole.
What are good vegetarian substitutes for the bacon? Omit the bacon and use a cream of celery or cream of mushroom soup. For a savory, smoky flavor, add 1/2 teaspoon of smoked paprika to the sauce and consider mixing in sautéed bell peppers.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I freeze this casserole? It freezes well before baking. Assemble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Common Mistakes to Avoid
- Using frozen hash browns directly: This introduces too much water, leading to a soggy result. Always thaw and dry them.
- Overmixing the batter: Stir just until combined. Overmixing can break down the hash browns, affecting texture.
- Underseasoning the sauce: Taste the sauce before mixing. The hash browns need a well-seasoned base.
- Overbaking: Bake only until the center is hot and the top is golden. Overbaking can cause the cheese to separate and become greasy.
- Skipping the rest time: Letting the casserole sit for 5-10 minutes after baking allows it to set for cleaner slices.
Conclusion
This Loaded Hashbrown Casserole is the epitome of easy, satisfying comfort food. With its simple preparation, customizable ingredients, and crowd-pleasing cheesy bacon flavor, it’s guaranteed to become a regular in your meal rotation. Whether for a family breakfast, a holiday side, or a hearty dinner, this dish delivers maximum flavor with minimal fuss. Give it a try and enjoy the delicious results!