27 November, 2012

Hash Brown Casserole (recipe roundup)

Hash Brown Casserole ingredients
Makes  up to 15 servings
1 (2-LB) bag frozen hash brown potatoes
1/2 cup melted butter
1 tsp salt
1/2 tsp ground white pepper
1 (10.5-oz) can condensed cream of celery soup (undiluted)
2 cups shredded sharp cheddar cheese plus extra for topping
1/2 cup finely chopped onions, sliced scallions, or a combination of both
2 (8-oz) containers sour cream

1/4 cup melted butter
2 cups crushed corn flakes
Additional shredded sharp cheddar cheese, if desired

Notes: You may prepare this dish in advance and freeze until ready to bake. This is a good recipe for large family gatherings.

Thaw potatoes.

Once thawed, grease (9- x 13-inch) baking dish; set aside. Preheat oven to 350ºF.

 In a large mixing bowl, combine potatoes with all other casserole ingredients; spoon into prepared baking dish and sprinkle topping over. Bake in preheated oven for 45 minutes.

This recipe slightly adapts "Aunt Peg's Scalloped Potatoes" from The Junior League of Lafayette, IncTell Me More: A Cookbook Spiced With Cajun Tradition and Food Memories (Dallas: The Wimmer Companies, Inc, 1993), 96.

Use cream of chicken rather than celery soup and/or bread crumbs instead of corn flakes.

Alicia R uses 1 carton sour cream (not 2) and adds 2 cups grated cheese; Nancy A does same, but adds 1 cup Cheddar cheese (shredded).

Reba K adds 3 Tbsp onion flakes instead of the fresh onions.

—Recipes from Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 82 - 83.

Use 8-oz cream cheese instead of cheddar.

Top with Pepperidge Farm® Stuffing mix instead of corn flakes or bread crumbs.

—Potato Casserole recipe from the Waxahachie Junior Service League, Inc, Gingerbread and All the Trimmings (Dallas: Wimmer Brothers, 1987), 176.

Crock-Pot Hash Brown Casserole ingredients
Makes 8 servings
Vegetable oil spray for misting the baking dish
1 (2-lb) bag frozen hash brown potatoes
1 (8-oz) container sour cream
1 (10.5-oz) can cream of chicken soup
1/4 cup finely chopped onions
1.5 cups shredded cheddar cheese
1/2 cup butter, melted
Salt and pepper to taste

Lightly mist inside of the crock-pot or (9- x 13-inch) baking dish; set aside. If baking in the oven, preheat to 350ºF.

In a large bowl, combine all of the ingredients; toss gently to evenly distribute. Spoon mixture into the prepared crock-pot or baking dish. Cover the crock - pot and cook on Low until the casserole is crispy on the sides and bubbly throughout, about 4 to 5 hours.

Otherwise, bake in preheated 350ºF oven for 45 to 50 minutes. Cool slightly before serving.

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