The BEST Hashbrown Casserole Recipe

I recently discovered a new variation on a Cheesy Hash Brown Casserole that turned out quite extraordinary. I was surprised by how a handful of familiar ingredients transformed into a dish bursting with character. Intrigued? Keep reading to explore the perfect blend of textures and flavors. My journey invites discovery.

I recently whipped up my take on the BEST Hashbrown Casserole and I gotta say, it’s one of the coolest recipes I’ve ever tried. I love mixing those 4 cups of frozen, shredded hash brown potatoes with 2 cups of shredded sharp cheddar cheese and tossing in 2 lightly beaten eggs.

I also add 1 cup sour cream and 1 cup whole milk to get that creamy sauce without using any canned soup. It’s a simple mix really, just 2 tablespoons of all-purpose flour to bind it all along with a small chopped onion, and don’t forget salt, pepper and garlic powder to bring out the flavor.

Once I pour in 1/2 cup of melted butter and top with a dash of paprika, it bakes into a gooey dish that reminds me of my favorite hashbrown casserole recipes. Every bite is a new adventure in flavor.

Give it a try its a fun twist on a classic side dish!

Why I Like this Recipe

I really like this recipe for a few reasons:

1. I love how simple it is to put together. I just mix the potatoes, cheese and onion, then add the egg and milk mixture. It’s not too hard and perfect for a quick dinner.

2. The melted cheddar mixed with the crispy hash browns gives such a comforting, cheesy flavor that always reminds me of a warm hug after a long day.

3. The creamy sauce made from the sour cream, milk and eggs makes every bite rich and delicious. It’s like every spoonful is a little burst of comfort food goodness.

4. I also appreciate that it’s a homemade dish that doesn’t rely on canned soup. It tastes fresher and more natural, making it extra satisfying when i cook it for family or friends.

Ingredients

• Frozen shredded hash browns supply hearty carbohydrates and fiber for a satisfying base.
• Sharp cheddar cheese offers protein and bold, savory flavor that melts beautifully.
• Eggs add essential protein and help bind all the ingredients together.
• Sour cream gives a rich, tangy creaminess which lifts the overall dish.
• Whole milk lends smooth moisture and blends taste with every bite.
• Unsalted butter intensifies the dish’s richness when melted into the mix.
• Finely chopped onions introduce natural sweetness and aromatic depth to the recipe.

Ingredient Quantities

• 4 cups frozen shredded hash brown potatoes (thawed)
• 2 cups shredded sharp cheddar cheese
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 small onion, finely chopped
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• Paprika for garnish (optional)

How to Make this

1. Preheat your oven to 350°F and lightly grease a casserole dish with some butter.

2. In a large bowl, mix together the 4 cups of thawed hash brown potatoes, 2 cups of shredded cheddar cheese and the chopped onion. Add salt, pepper, and garlic powder to taste.

3. In another bowl, lightly beat the 2 eggs then stir in the 1 cup sour cream, 1 cup whole milk, 2 tablespoons of flour and the melted butter.

4. Pour the egg mixture over the hash brown mixture and stir gently until everything is well combined.

5. Transfer the mix to your prepared casserole dish ensuring it’s spread out evenly.

6. Place the dish in the oven and bake for about 45 to 50 minutes until the casserole is set and lightly golden.

7. Check the casserole a couple times to make sure it doesnt overcook and stick to the edges.

8. If you like, sprinkle a little extra paprika over the top for garnish before serving.

9. Let it cool for a few minutes, then serve the casserole warm and enjoy that gooey, cheesy goodness.

Equipment Needed

1. Oven for preheating and baking
2. Casserole dish that can hold all the ingredients
3. Two mixing bowls – one large for the hash brown mixture and one smaller for the egg mixture
4. Measuring cups and spoons for your milk, sour cream, flour, and butter
5. A whisk (or fork can do) for lightly beating the eggs
6. A spatula or stirring spoon to mix the ingredients together
7. A knife and cutting board for chopping the onion
8. An oven mitt to safely remove the casserole dish after baking

FAQ

The BEST Hashbrown Casserole Recipe Substitutions and Variations

• If you dont have sour cream, you can swap in Greek yogurt for a similar tangy flavor.
• If sharp cheddar is missing, Monterey Jack often does the trick just fine.
• Instead of whole milk, try using diluted heavy cream or even half & half for a richer taste.
• When you run out of unsalted butter, margarine or a neutral oil like canola can be a decent substitute.

Pro Tips

1. Make sure the hash browns are really well thawed and even wrung out a bit so your casserole doesn’t turn out too watery
2. Consider cooking the onions in a little butter before adding them to the mix – it really brings out their flavor and makes the dish extra savory
3. When mixing your wet and dry ingredients together, do it gently; over stirring could break up the hash browns too much which might affect the texture
4. Keep an eye on the casserole as it bakes; check the center with a toothpick early to avoid overcooking and ending up with that burnt edge vibe