Best The Ultimate Hash Brown Casserole Recipe 455 Recipes

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.

THE ULTIMATE HASH BROWN CASSEROLE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick spray. Set aside. 2. In a large non-stick skillet, cook sausage over medium-high heat until browned, approximately 5 minutes. Remove from pan with a slotted spoon, and set aside. Reserve rendered fat in pan. 3. Add bell pepper, onion, and Chiles to pan. Cook, stirring occasionally, until tender, approximately 5 minutes. Remove from pan, set aside. 4. Melt butter in pan. Add flour; cook 1 minute, stirring constantly. Slowly add milk and broth, stirring constantly. Bring mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until thickened, approximately 10 minutes. Add 3 cups of cheese, stirring until melted. Stir in sour cream, salt, and pepper. Remove from heat. 5. In a large bowl, stir together cheese mixture, pepper mixture, sausage, and hash browns until well combined. Spoon into prepared dish. Sprinkle with remaining 1 cup cheese. 6. Bake until browned and bubbly, 45 to 50 minutes. Store, covered, in refrigerator up to 3 days.

HASH BROWN CASSEROLE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Coat a 9x13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don't shortcut this step, or you may have a raw flour taste).
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!

HASH BROWN CASSEROLE

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.