Hash Brown Casserole Recipe

Hash browns: Thawed frozen potatoes that form the base of the casserole.

Cream of chicken soup: A canned soup that adds creaminess and flavor.

Sour cream: Adds a tangy and creamy texture to the dish.

Onion: Chopped finely to add a bit of crunch and flavor.

Cheddar cheese: Shredded cheese that melts into the casserole for a rich taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor.

Cornflakes: Crushed and used as a crunchy topping.

Butter: Melted and mixed with cornflakes to create a crispy topping.

When mixing the hash browns with the cream of chicken soup, sour cream, chopped onion, and shredded cheddar cheese, ensure that the hash browns are fully thawed and well-drained. Excess moisture can make the casserole soggy. For an even distribution of flavors, mix the ingredients thoroughly but gently to avoid breaking down the hash browns.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be used immediately without needing to thaw.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and savory flavor, making it a suitable alternative.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, plus it adds a bit more protein to the dish.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, which can add a different but pleasant taste to the casserole.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor, making it a good alternative to cheddar.

• salt - Substitute with garlic salt: Garlic salt adds a bit of extra flavor along with the saltiness, enhancing the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle change to the dish.

• crushed cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture and can be seasoned to taste.

• melted butter - Substitute with olive oil: Olive oil can be used to achieve a similar richness and moisture, with the added benefit of being a healthier fat option.

• Allow the hash brown casserole to cool completely after baking. This ensures that any residual heat doesn't create condensation, which can make the dish soggy.
• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
• If you plan to freeze the casserole, portion it into individual servings. This makes reheating easier and more efficient.
• Wrap each portion tightly with plastic wrap, then place them in a resealable freezer bag or an airtight container. Label the container with the date to keep track of its freshness.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through.
• For reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated portions.
• If you're in a hurry, you can reheat the frozen casserole directly in the oven. Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for 45-60 minutes, or until the casserole is heated through.
• To maintain the crispy topping, you can remove the foil during the last 10-15 minutes of reheating.
• Avoid reheating in the microwave if possible, as it can make the cornflake topping soggy. If you must use a microwave, reheat in short intervals and check frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover hash brown casserole to an oven-safe dish if it's not already in one.
  3. Cover the dish with aluminum foil to prevent the cornflakes topping from burning.
  4. Heat for 20-25 minutes, or until the casserole is heated through and bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the hash brown casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. If needed, continue heating in 1-minute intervals until the casserole is hot throughout.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place a portion of the hash brown casserole in the skillet.
  4. Cover and cook for 5-7 minutes, stirring occasionally, until the casserole is heated through and the bottom is slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the hash brown casserole in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the casserole is hot and the cornflakes topping is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the hash brown casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil to prevent the cornflakes topping from burning.
  4. Heat for 15-20 minutes, or until the casserole is heated through.
  5. Remove the foil for the last 5 minutes to crisp up the top.

• Oven: Preheat to 350°F (175°C) to bake the casserole until golden brown and bubbly.

• Large mixing bowl: Combine the hash browns, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper.

• 9x13 inch baking dish: Spread the mixture evenly into this greased dish for baking.

• Small bowl: Mix the crushed cornflakes with the melted butter.

• Spatula: Use to mix ingredients thoroughly in the large mixing bowl.

• Measuring cups: Measure out the sour cream, shredded cheddar cheese, and crushed cornflakes.

• Measuring spoons: Measure the salt and black pepper accurately.

• Knife: Chop the onion finely.

• Cutting board: Provide a surface for chopping the onion.

• Can opener: Open the can of cream of chicken soup.

• Mixing spoon: Stir the cornflakes and melted butter together in the small bowl.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it after baking.

Pre-mix ingredients: Combine the hash browns, cream of chicken soup, sour cream, onion, cheese, salt, and pepper the night before and refrigerate.

Use pre-chopped onions: Save time by using store-bought pre-chopped onions.

Crush cornflakes in advance: Crush the cornflakes and store them in an airtight container until needed.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Pre-grease the baking dish: Grease the baking dish ahead of time to save a step during assembly.