I’m excited to share with you one of my favorite recipes – the Hash Brown Casserole. This dish is a classic comfort food, perfect for a cozy family dinner or a potluck with friends. It’s a hearty dish, with hash browns forming a delicious base, complemented by creamy chicken soup, sour cream, and melted cheese. What’s not to love? The hash brown casserole has its roots in the American Midwest and South, where it’s a staple at family gatherings and church potlucks. It’s a dish that’s simple yet satisfying, and it’s easy to see why it has been a favorite for generations. In this post, I’ll be sharing my version of this beloved recipe, complete with cooking tips to help you make the perfect casserole. I love this recipe because it’s easy to prepare, and the result is a delicious, hearty meal that everyone loves. With a crispy top and a creamy interior, this hash brown casserole is sure to impress.
Ingredients
- 1 (2 lb.) pkg. hash browns (frozen)
- salt and pepper to taste
- 1 stick margarine, melted
- 1 can cream of chicken soup
- 1 (8 oz.) sour cream
- 1/2 c. onion, chopped
- 1 (8 oz.) Cheddar cheese, grated
Baking Instructions
- Mix all ingredients well.
- Pour into 9 x 12-inch pan.
- Bake in a preheated 350° oven for 1 hour.
- Serves 8 to 10.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Easy
A Hash Brown Happening
Well, folks, this was not my typical Tuesday afternoon. There I was, standing in my kitchen, staring down a 2 lb. bag of frozen hash browns like we were about to duel at dawn. I had a wild notion to create a Hash Brown Casserole, and I was determined to succeed, or at least avoid burning down the kitchen.
Add Salt and Pepper to the Fray
First things first, I generously seasoned the hash browns with a hearty amount of salt and black pepper. I’m talking enough to make a snail shrivel and a pirate’s eyes water. But hey, to each their own, right?
The Margarine Meltdown
Next up, melting the margarine. Now, this might sound easy to you, but if you’ve ever tried to melt a stick of margarine without it splattering your entire kitchen, you’ll know this is where the real fun begins. With gritted teeth and a brave heart, I popped that stick into the microwave and prepared myself for the inevitable mess.
The Cream of Chicken Soup Saga
Once the margarine was melted (and my kitchen looked like a butter-themed Jackson Pollock painting), it was time to break out the cream of chicken soup. You know, the stuff that looks like it belongs in a 70s horror film but tastes like heaven? That stuff. In it went, giving my mixture a terrifying makeover.
The Sour Cream Scenario
After the soup came the sour cream, a whole 8 oz. of it. Now, I’ve always had a love-hate relationship with sour cream. On one hand, it’s delicious. On the other, it’s… well, it’s called sour cream. But in it went, and I have to admit, things started looking a lot more appetizing.
Onion and Cheese Chronicles
I then added half a cup of chopped onion, because what’s a casserole without a little tear-jerking action? And of course, no casserole is complete without cheese. I’m talking 8 oz. of grated Cheddar cheese, enough to make a mouse faint with joy.
Let’s Get Baking!
Once everything was mixed well (or as well as can be expected with me in charge), I bravely poured it all into a 9 x 12-inch pan. Then, with a silent prayer to the culinary gods, I popped it into a preheated 350° oven.
The Waiting Game
The next hour was a test of patience, folks. The delicious smell wafted through the house, causing my stomach to grumble louder than an annoyed grizzly bear. I swear, that was the longest hour of my life.
Feasting Time
Finally, the hour was up, and it was time to take the casserole out of the oven. I donned my oven mitts, took a deep breath, and pulled out the pan. And, let me tell you, it was a sight to behold.
All in all, this Hash Brown Casserole served 8 to 10, or in my case, one very hungry food blogger. It was a journey, folks, a wild ride from start to finish, and I can’t wait to do it all over again. Well, maybe after I clean up the margarine…
