Previous
Hash Brown Casserole
This dish reminds me of my hometown in Minnesota: a little down home, a lot of butter, and simple, in a good way. Hot potatoes served at the end of the day will bring you the comfort you need on a cold night or after a jam-packed week. This recipe makes enough to feed a crowd, so it’s great to take to family gatherings, or you can freeze half—it reheats incredibly well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 12 1x
- Category: Sides & Sauces
Ingredients
Scale
- 2 (20-ounce) packages refrigerated shredded hash browns
- 4 cups Colby-Jack cheese, shredded
- 1 3/4 cups chopped onions
- 1/4 cup chopped scallions
- 2 (10.75-ounce) cans cream of mushroom soup
- 1 (16-ounce) container sour cream
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
- Fresh thyme, for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, combine the hash browns, cheese, onions, and scallions. In a medium bowl, whisk the soup, sour cream, salt, pepper, and red pepper flakes until blended. Pour over the potato mixture and stir until combined. Spoon the mixture into the prepared baking dish and bake for 1 hour 5 minutes.
- Meanwhile, combine the panko and melted butter. Top the casserole with the panko mixture and bake for an additional 10 minutes, until golden brown. Let cool slightly, then serve, garnished with fresh thyme, if desired.
