Hash Brown Potato Casserole Recipe

Hash browns: Thawed frozen hash browns provide the base for this casserole, offering a crispy texture and potato flavor.

Cheddar cheese: Shredded cheddar cheese adds a rich, cheesy taste and helps bind the casserole together.

Cream of chicken soup: This canned soup adds creaminess and a savory chicken flavor to the dish.

Sour cream: Sour cream contributes to the creamy texture and adds a slight tanginess.

Onion: Chopped onion provides a bit of crunch and a sweet, aromatic flavor.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a touch of heat and depth to the dish.

Butter: Melted butter is drizzled on top to create a golden, crispy finish.

When mixing the thawed hash browns with the other ingredients, make sure to use a large mixing bowl to ensure even distribution of the cheddar cheese, cream of chicken soup, sour cream, and chopped onion. This will help prevent clumping and ensure that every bite of the casserole is flavorful and well-seasoned.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be used directly after grating without the need for thawing.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and provides a creamy texture, although it has a milder flavor compared to cheddar.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and can add a rich, earthy flavor to the casserole.

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

• chopped onion - Substitute with chopped shallots: Shallots provide a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the casserole.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami 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 unique twist to the dish.

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture to the casserole while adding a hint of its own distinct flavor.

• Allow the hash brown potato casserole to cool completely at room temperature before storing or freezing. This helps to maintain the texture and flavor.
• For storing in the refrigerator:
  • Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
  • Place the container in the refrigerator. The casserole can be stored for up to 3-4 days.
  • When ready to eat, reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave for 2-3 minutes.
• For freezing:
  • Portion the casserole into individual servings or leave it whole, depending on your preference.
  • Wrap each portion or the entire casserole tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
  • Label the packages with the date and contents.
  • Place the wrapped casserole in the freezer. It can be stored for up to 2-3 months.
  • When ready to eat, thaw the casserole in the refrigerator overnight.
  • Reheat in the oven at 350°F (175°C) for about 30-35 minutes, or until heated through. If reheating individual portions, microwave for 4-5 minutes, checking halfway through.
• For added convenience, consider dividing the casserole into smaller, meal-sized portions before freezing. This allows for easy reheating and portion control.
• If you prefer a crispier topping, consider adding a fresh layer of shredded cheddar cheese or a mixture of breadcrumbs and melted butter before reheating in the oven. This will give the casserole a delightful crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover hash brown potato casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until it is heated through and the cheese is bubbly.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute increments if needed until hot.

• Stovetop Method: Place a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Add the leftover casserole and cover with a lid. Heat for about 5-7 minutes, stirring occasionally, until it is warmed through and the edges are crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover hash brown potato casserole in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until it is hot and the top is crispy.

• Oven: Used to bake the casserole at 350°F (175°C) until it is golden brown and heated through.

• Mixing bowl: A large bowl to combine the hash browns, cheddar cheese, cream of chicken soup, sour cream, chopped onion, salt, and black pepper.

• Baking dish: A greased dish to transfer the mixture into for baking.

• Spatula: Useful for mixing the ingredients thoroughly in the mixing bowl.

• Measuring cups: To measure out the sour cream, cheddar cheese, and other ingredients accurately.

• Measuring spoons: To measure the salt and black pepper precisely.

• Knife: For chopping the onion.

• Cutting board: A surface to chop the onion on.

• Microwave: Optional, but can be used to thaw the frozen hash browns if they are not already thawed.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

• Cooling rack: A place to let the casserole cool for a few minutes before serving.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Pre-shredded cheese: Opt for pre-shredded cheese to avoid the extra step of shredding it at home.

Microwave hash browns: Quickly thaw frozen hash browns in the microwave instead of waiting for them to thaw naturally.

One-bowl mixing: Combine all ingredients in one large mixing bowl to minimize cleanup time.

Use cooking spray: Grease the baking dish with cooking spray instead of butter to save a few minutes.