Hashbrown Casserole
Cheesy hashbrown casseroles — funeral potatoes, the Cracker Barrel copycat, slow cooker ham and hashbrown, cowboy potato — for busy weeknights and potlucks.
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Ingredients
- 2 cans Cream of potato soup
- 8oz Sour cream
- 2 1/2 cups Shredded cheddar
- ask your heart Garlic powder
- 1 teaspoon Parsley
- to taste Salt and pepper
- 32 oz Frozen potato cubes
- garnish Parmesan cheese/cheddar
Instructions
- 1Get a large bowl, if you have a stand mixer, mix your sour cream and cream of potato soup together!
- 2Add in your seasonings, mix again!
- 3Fold in your potatoes and cheese!
- 4Once everything is combined, grease up a 9x13 baking dish! Pour in your casserole! Top with more cheese.
- 5Cook on 350° for 1 hour and 15 minutes.
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Open in Pepper →The Casserole Everybody Asks You To Bring
A bag of frozen hashbrowns, a can of soup, and a pile of shredded cheddar turn into the dish that disappears first. It takes ten minutes to stir together and it feeds a crowd without you thinking hard about it.
Cooks on Pepper reach for these when there's a potluck Sunday, a church supper, a holiday breakfast, or a Tuesday night that needs a pan in the oven and nothing else.
Every recipe here is a real hashbrown casserole — the classic hash brown casserole with cream of potato soup and sour cream, the Cracker Barrel copycat, cheesy potato casserole also known as funeral potatoes, plus heartier ones like Slow Cooker Cowboy Potato Casserole, creamy hamburger hash brown, ham and hashbrown in the crock pot, and cheesy kielbasa.
Quick Tips
- 1
Thaw the potatoes first
Let frozen hashbrowns sit out 30 minutes or thaw overnight in the fridge, then pat dry so the casserole doesn't turn watery.
- 2
Brown the meat first
For the hamburger and cowboy versions, brown 1 to 2 pounds of ground beef with the onion and drain the grease before it goes in the pan.
- 3
Save cheese for the top
Stir most of the cheddar into the potatoes and sprinkle the last cup on in the final 10 minutes so it melts instead of browning too hard.
- 4
Let it rest ten minutes
Pull the pan out and let it sit 10 minutes before serving so the creamy middle sets up and cuts into squares.
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