Hash Brown Casserole. The casserole will only slightly brown on top, it is unlikely to burn. It will condense if you give it long enough to cook. If you do all of the above, it will taste almost exactly like the Cracker Barrel's hash brown casserole.
After baking, let the casserole cool slightly before serving.
Combine soup, margarine, salt, pepper, onion and cheese.
Gently mix in the potatoes and pour into prepared pan.
You can have Hash Brown Casserole using 6 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Hash Brown Casserole
- It's 2 cans of cream of potato soup, undiluted (10 3/4 oz each can).
- You need 1 cup (8 oz) of sour cream.
- It's 1/2 teaspoon of garlic salt.
- You need 1 package of (2 lbs.) frozen hash brown potatoes.
- You need 2 cups (8 oz) of shredded cheddar cheese.
- You need 1/2 cup of grated Parmesan cheese.
A savory potato casserole, this dish is ready for breakfast, lunch, dinner, or holiday parties. Made with frozen hash browns, soup, and cheddar cheese, it's easy and delicious. Hashbrown casserole is one of the most addicting side dishes you will ever eat! A Hash Brown Casserole is the perfect brunch, with just a few simple steps.
Hash Brown Casserole instructions
- In a large bowl, combine the soup, sour cream and garlic salt. Add hash brown potatoes and cheddar cheese; mix well. Pour into a greased 13x9 in baking dish. Top with Parmesan cheese. Bake, uncovered, at 350 for 55-60 minutes or until potatoes are tender. Yields 12-16 servings..
You're going to whisk them with milk. I used garlic, onion, salt, pepper, and a bit of ground mustard. Whisk all of that together, then set aside and prepare your pan. Tender shredded hash browns in a rich and creamy cheese sauce, topped with more cheese and baked until hot and bubbly! This is a perfect breakfast casserole for any holiday morning or just when you're getting the family together for a delicious breakfast or brunch.