Sunday, April 4, 2010

Ultra Cheesy Hash Brown Casserole

Move over Cracker Barrel copycats - this is my ultra ultra cheesy hash brown casserole and it started as an accident!

Ultra Cheesy Hash Brown Casserole

This Ultra Cheesy Hash Brown Casserole was born from a mistake, but in the end it proved to be a good mistake. I had been trying to cook through my pantry and freezer to sort of spring clean out the old, so I can bring in the new. One thing that was taking up space and constantly falling out on me when I opened the freezer, was a one pound bag of frozen hash brown potatoes, so I decided to make a hash brown casserole as a side dish for supper one evening.

Since I didn't want to make a full 9 x 13 inch pan just for us, and I only had the one pound of hash brown potatoes anyway, my original intent was to cut the casserole in half from the holiday recipe. I went about putting everything together and then realized I had used some of the original measurements of ingredients, and not halved them, including the full two cups of the original amounts of cheese!

The result was a keeper. Rich, decadent, and just heavenly, and while you may not want to eat this side dish on a daily basis, it sure turned out mighty good and, in my opinion, worthy of the holidays and so, it's own spot here. Go ahead and double it for the holidays. It'll be completely decadent and delightful.


Recipe: Ultra Cheesy Hash Brown Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

Ingredients
  • 1/4 cup of butter
  • 1/2 cup finely chopped onion
  • 1 can of Campbell's condensed cream of chicken soup
  • 2 cups of shredded cheddar cheese
  • 1 cup of sour cream
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1 pound bag of frozen shredded hash brown potatoes, slightly thawed
Instructions

Preheat oven to 350 degrees F. Prepare a 9 x 9 inch glass baking dish with butter or non-stick spray.

Melt butter in a large skillet over medium heat, and saute the onion until soft, but not browned. Turn heat to low and stir in the soup, cheese, sour cream, salt, pepper and Cajun seasoning, until well blended. Remove skillet from heat and add the shredded potatoes; mix well. Taste and adjust seasonings; turn out into prepared baking dish.

Bake at 350 degrees F for 40 to 45 minutes, or until hot and bubbly. Double this for the holidays for a 9 x 13 inch casserole.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Velveeta Truck Stop Potatoes
Au Gratin or Scalloped Potatoes
Hash Brown Casserole
Big Martha's Mashed Potatoes with Cream Cheese
Posted by on April 4, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

34 comments:

  1. Looks super good - hard to beat a mistake that turns out to be a winner. My kind of casserole - cheese with some other stuff in it.

    ReplyDelete
  2. At least your mistake had edible results, mine went into the trash:)

    I love hash brown casserole, it's one of my favorites!

    ReplyDelete
  3. Sure looks and sounds like a keeper to me too!

    ReplyDelete
  4. Hi Mary,
    This looks so yummy! Thanks for stopping by my blog and entering my giveaway! Happy Easter!

    ReplyDelete
  5. This looks great. I love a good cheesy hashbrown casserole. I'll have to give this one a try!

    ReplyDelete
  6. Oh boy, I know those aren't on my weight watchers menu. ha ha Hope you had a great Easter!

    ReplyDelete
  7. All's well, that ends well :-). Your hash browns sound fantastic. I hope you had a terrific holiday. Blessings...Mary

    ReplyDelete
  8. Totally love this dish. I make it as well......I call mine Potato Casserole! When it comes to family get togethers this is what everyone wants me to bring. It's the best ever:)

    ReplyDelete
  9. I love this casserole, but haven't had it in forever.

    ReplyDelete
  10. oh my word, how have i never been to your blog before? i am literally drooling. I will let you know when I try one out and how it goes :) oh and thank you for visiting me on my sits day.

    ReplyDelete
  11. Oooh. Aaaah. Ultra-cheesy! Sounds absolutely wonderful. Alot like the one my grandma makes and I KNOW that's good. Happy Spring cleaning. : )

    ReplyDelete
  12. I think that you and I were on the same wave-length for our Easter side dishes! Cheesy potatoes! I love a darn good hash brown casserole and yours looks really good, Mary! I hope that you had a great Easter and thank you for stopping by to wish me one too! I'd be miffed to at the neighbors burning too much also! I just pray it doesn't freeze like it did 3 years ago in mid-April and all the peach trees froze!

    ReplyDelete
  13. This does sound like my Mother in Law's recipe she uses. Oddly she always leaves an ingredient or two out of it when I ask for the recipe. ha! I love that you put Slap your Moma into this dish. A girl after my own heart! Great post & wonderful blog.

    ReplyDelete
  14. Good morning. I just "met" you on a Tea Party for my Mother. I couldn't resist a "southern" blog as I'm originally from the south. Oh my, those potatoes look scrumptious. I'll be brewing up some sweet tea and spend more time with you.

    Best,
    Bonnie

    ReplyDelete
  15. These look supper yummy. Gonna make'em soon!

    ReplyDelete
  16. Cheesy potatoes are the best! I make one similar to this and will be trying this one! Thanks!

    ReplyDelete
  17. I love that there is cream of chicken soup in this! :) I love your "error" btw! There is no such thing as too much butter and onions!

    ReplyDelete
  18. I made this recipe yesterday and it turned out sooooo good! This is a keeper and has been logged into my favorite recipes!

    ReplyDelete
  19. Thanks y'all!!

    So glad you enjoyed the recipe Kat! Thanks so much for taking the time to come back and comment. HUGS!!

    ReplyDelete
  20. mmmmm almost the same as the one I make. I add plain bread crumbs to the bottom of my pan. It make the bottom a little crispy and they come right out. I just love your recipes.

    ReplyDelete
  21. Good idea! Need to try that with the bread crumbs on the bottom. Thanks!

    ReplyDelete
  22. I wonder if panko bread crumbs would also work? And did you toast them before or just sprinkle in from the box?

    ReplyDelete
  23. I have not done the bread crumbs on the bottom before so can't answer to that one, but if you mean as a topping, absolutely! Just sprinkle them on top right out of the box, and if you like, either drizzle them with melted butter or mix the panko with some melted butter before topping. If you're talking about putting them on the bottom, let us know how that turns out!

    ReplyDelete
  24. I simply love Southern cooking, especially since both my parents are from the South. I was looking for a side dish that I could make tonight and found this one. Definitely a keeper! I am loving your site and adore your recipes! Have a wonderful New Year!

    ReplyDelete
  25. I add the can of cheese soup for even cheesier hash brown along with the rest of the ingredients.

    ReplyDelete
  26. This is a great recipe. I use pepperjack cheese instead of cheddar. Add a little (I rarely measure them) red pepper flakes. It is also great with a pound of hot sausage (I prefer Jimmy Dean) browned, drained and added to the mixture.

    ReplyDelete
    Replies
    1. You like some spicy Jim!! Yeah, I actually use pepper jack instead of cheddar often, when I have it. I try to keep things a little milder on the website and let the readers bump it up to taste. Great suggestions though, thanks!!

      Delete
  27. This is a great recipe. I replace the cheddar with pepperjack cheese and add some red pepper flakes (I rarely measure them). Also great to add a pound of hot sausage (I prefer Jimmy Dean) browned and drained to the mixture. Even though there is pork sausage in it, it is a great side dish to most meals. Really simple breakfast heated up later as well.

    ReplyDelete
  28. I was able to VEGANIZE this recipe, and WOW, what a keeper! Soy-free and gluten-free too!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails