Cheesy Hash Brown Casserole
Note to self: No more tutorials before seven a.m.!
Just wait til you see it, i didn’t realize how asleep I was until after!
I’ve been working on Apple Week posts here and there, making sure I will have enough done to post a new one each day. I may run it simultaneously on my other blog as well but I haven’t decided if I am that insane or not yet 
.
Today, I am bringing you a yummmmmy dish. In the south, we have two primary hash brown casseroles. They are both delicious and I will eventually get around to posting the second. The second one has a lot of sour cream in it and is just wonderful. This is the cheesy one and it dethroned the sour creamy one as my favorite several years back. If you’ve ever been lucky enough to have hash brown casserole at Cracker Barrel, this is that style of hash brown casserole.
Round these parts, a good hash brown casserole is required food not only at family reunions but at funerals too. So you’d best keep this recipe handy “jes in case someone up ‘n dies on ya”.
The stars of this show: frozen hash browns (southern style, of course!), margarine, cream of chicken soup, cheddar cheese, onion, salt and pepper.What are southern style hash browns? Well, around here the package literally says “southern style”. They are hash browns that are shredded as you’ll see in pics for this tutorial. However, if you can only get the little squared ones that will be fine, too!
So you are now officially “in” by Food Network standards.
You also have a pretty cool set of knives from the deal.
Add pepper.
I had a leftover night for dinner when I made this. I had made a double recipe of that Best Ever Beef Stew two nights before. I heated that up, made this casserole, and then made some hoe cake. I put some crock pot apple butter, grape jelly, and molasses on the table to go along with the hoe cake. My leftover night did NOT seem like a leftover night!
ama says I need to start writing what we have for supper from time to time!
Cheesy Hash Brown Casserole
2 lbs frozen hash brown potatoes, thawed
1/2 Cup margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 Cup onion, chopped
2 Cups cheddar cheese, grated
1/2 teaspoon pepper
1 teaspoon salt
Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9×13 dish and bake at 350 for thirty minutes, or until bubbly.
*This tastes just like Cracker Barrel’s!
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Be sure to register for the Hamilton Beach 3 in 1 Slow Cooker HERE!
To be given away through random drawing on August 29th.
Posted by Christy Jordan
on Aug 20 2008. Filed under Side Dishes.
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So funny, my son just had this at school today and i had never heard of it. Thanks for the recipe I might try it tomorrow if i can get hubby to go to the dang store!
Yummy! Hash Brown Casserole is the best. I have tried a few different recipe’s myself. I loved the part where you threw in so good ol’ southern, “jes in case someone up ‘n dies on ya”. You are too cute!!
PINKY!! YOU LIVE WHERE you LIVE AND YOU HAVE NEVER HAD HASH BROWN CASSEROLE???!!!!????
Ooooh boy. Tennessee owes you for this horrendous oversight!
omgomgomgomgomgomgomgomgomgomgomg!
~takes a deep breath~
Alright, I’m alright now. Pinky, sweetie you just let me know what I have to do to get a bite of this in your mouth ASAP.
Holly – ~grins~ I’m just glad y’all still venture to read my blog! I do get silly sometimes but we need to break up the monotony…
~In a drone tone~ Crack the egg…..put the egg in a bowl….
hehe!!
You’ll never have a PBS style tutorial here, that’s “fer dern sure!”
Oh did I not mention I come from Oregon and have only lived here less then 2 months now? LOL
This is my husbands fave-o-rite thing to eat and I haven’t made it in a month of Sunday’s! (read: a VERY long time) Sometimes I’ll use a can of cream of celery and add some browned ground beef for an all in one meal…and maybe some bell peppers cooked with the onion. Man.. I’m adding this stuff to my grocery list!
OMG! I have got to try this! We make hashbrowns in the skillet with the cheese and onions but I’ve never heard of adding the soup. It sounds soooo good!!!
Off to make my grocery list!
Hugs!
Pinky sent me to your blog and I’m glad she did, I will be back. This is one of my favorite recipes, I make it with the chunky hashbrowns, I’ll have to try it with the shredded, yummy!
This is one of my favorites as well! I am glad you added the additional info…cause us suthern gals, we all know that ya better do as Mama says.
Utah and Idaho have a similar funeral tradition – it’s called Funeral Potatoes, and it’s probably similar to your sour cream hash brown casserole. I’ve eaten it on several occasions (though never at a funeral) but have never made it.
This recipe definitely looks delicious.
Nice blog you have . I love these poatoes. I have eaten them at Cracker Barrel.
My grandma gave me an Old Threshers cook book back in the 80′s and this recipe is in it. I find that the cubed hashbrowns work out much better.. but have done it both ways… they are too darn good.. my guys request this at every bbq!
ohh I forgot to add.. I also add a container of sour cream to mine.. Lorday.. heaven!
this recipe is why God allowed us to make Lipitor…..the photos are great!!! makes me hungry….was referred here by Pinky and now you shall have to be a BOOKMARK!!
thank you!
I LOVE hash browns! I always order hash browns when I go out for breakfast regardless of the fact that the breakfast is already too much for me to eat. But I have never in my life seen shredded hashbrowns.
wow, this is so yummy! reading your blog makes me hungry. Got here through Pinky. Yup the pretty girl in pink hair.
Pinky sent me to your blog and I’m so glad she did. The Hash Brown Casserole sounds so yummy! I’ll definately be back to see what else is on the menu.
MMMM…Cracker Barrel ROCKS.
I make mine pretty much like yours!If I dont make it along with my Biscuits and Gravy for Christmas Breakfast my family would probably disown me!
Yours looks perfect!
Pinky sent me again. I love all your recipes. I think I’ll look something up for dinner while I’m here.
Pinky sent me here and I’m glad she did. I will now visit daily! Love the pictures with the receipes. Off to check out the site and will definitely be using some receipes this weekend!
YUMMMM!!! I LOVE hashbrown casserole! Pinky sent me by the way . . . and I can’t believe she’s never had this!!!! lol
i’m anonymous up above – forgot to put my name! lol
Ginger
Yep – that is definitely a staple recipe in the South. I never get tired of it!!!
Pinky sent me here also – I have been a HUGE fan of Hashbrown casserole for years – and I learned how to make it in Chicago
Pinky : I now know who to hire for publicity!!! Thank you for sending all of these wonderful people here!!!
Everyone, WELCOME TO SOUTHERN PLATE!!!
It is so great to have you here!! If you ever have any special requests or any questions at all just give me a holler!
WAY TO GO PINKY!
Leslie: You know, on our birthdays every year my mother will make whatever meal we want. I choose breakfast with this casserole, fried apples, homemade biscuits, eggs, and country ham!! WEEEEE!
Scraphag: Still laughing over the lipitor!! Love your outlook!!!
Jinxi: Yours sounds a lot like the one I make with sour cream. they are both just SO GOOD!!!
April: I love the add in idea! I am ALL ABOUT one dish meals during the week!!!
Lisa: Hash browns are just so good any way, aren’t they?
Jilly: hehe, I can tell where you’re from!!! lol
Lil Knitter: Just so you know, if you are trying a new recipe from Southern Plate, you are officially exempt from having to count it’s calories!
Stephanie: I bet you have some amazing potato recipes!!!! Gittem on your blog, gal!! lol
Lisa who has eaten these at Cracker Barrel: Don’t you think folks who live near Cracker Barrel are about as lucky as they come? We are within THREE MILES of one!! WOOT!
Su: Never seen shredded hash browns? OMG! LOL Hey, I’ve never seen a lamington bar!
Jonaks: Welcome welcome! I do hope you come back often! I’ve got lots more up my sleeve!!!
Doverdi: WElcome to you as well! My goodness Pinky has been busy!!! It is such a wonderful treat to have you here!
Stampin Cats: Welcome! Please let us know if you try anything or have any questions!! Come back and sit a spell whenever you’re able!
Connie: It’s so great to have you here!!! I do hope you’ll come back often! Welcome!!
Ginger: Thank you for reading!!! Please do come back often !!
Cherriescraps: Well there’s my cultural foods lesson for the day, they have hash brown casserole in Chicago! Whoda thunk it! Welcome to Southern Plate and do come back often!
You read my mind!!! I just had some hashbrowns from Cracker Barrel this morning!!! I am so making this one soon! Thanks for the recipe.
Sarah I hope you like it!!!! I need to go get the stuff to make us one today, too!
Christy
Christy I make this almost same version but I use the chunky hashbrowns but sometimes they have to cook forever to get done. I am going to make it this way because it will cook faster and will have that same wonderful flavor. Thanks for showing me an easier version and most likely I will use it more.
Hugs. Mary
This is in the oven right now. For supper we are having mesquite smoked London broil (made in the slow cooker), this casserole, your hoe cake and green beans. I am salivating at the smells floating around the kitchen.
I also add the sour cream, but I top them with crushed club crackers….adds a little buttery crunch-
I made this for dinner tonight for a friend’s birthday. It was a hit and so easy to make. Absolute delicious! Thanks for sharing.
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OKAY let me share my recipe for cheesy potato casserole!!! You can use the frozen hashbrowns if you want like in this recipe, but I prefer to boil Yukon Golds to just underdone then let them cool in the fridge, then shred them with the big-hole side of the cheese grater (more work, but it’s really worth it for flavor/texture). For the “soup” part you heat a can of cream of chicken soup (use potato if vegetarian) with a stick of butter (maybe it’s a half stick? use as much as you want). Melt a couple cups of shredded sharp cheddar into that, stirring all the while. Remove it from heat and let it cool for a little while. Now stir about an 8oz tub of sour cream into that once it’s cool enough that it won’t curdle (don’t wait too long though, or it’ll be gluey and hard to stir in). At this point I add sliced green onions too and stir them in. Now have your shredded potatoes in a big old bowl, add the soup mixture to that and fold it all together. Spread it into a casserole and top it with cornflake crumbs (you can use whatever topping but I have tried a ton and I prefer cornflake crumbs with this casserole). Drizzle some melted butter over top of the whole thing. If you want, you can make it ahead and keep it in the fridge or freezer and just add the crumbs and butter right before you bake it. 375 for 45 minutes to an hour or something. You can tell when it’s done ..gooey and bubbly and golden brown top : )