Ingredients
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1
-
3/4
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3/4
-
1/3
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1
-
1
-
2
-
3/4
-
2
-
1
-
2 - 3
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1
-
-
-
Directions
The Best One-Bowl Hash Brown Potato Casserole,My family loves this and I make it on regular rotation, it’s so easy to make just mix everything in one large bowl then bake, you may prepare the complete casserole and refrigerate until ready to bake, which makes this a perfect potluck dish! — I have even made this using frozen french fries that I cut up into small pieces when I had no hash browns on hand and can also be made using cooked cubed potatoes — cream of chicken soup may be used in place of mushroom soup, you may even throw in some chopped cooked ham or chicken also, I most always increase this by using two cans of soup, 1-1/2 cups sour cream and using half a 5-pound bag of hash browns — you will love this! :),I was motivated to make this recipe because I had two big items clogging my freezer that I was never going to use: a 2lb bag of shredded potatoes, and a pretty hard, stale half of a “Lancashire Bomb” of cheese, a cheese similar to cheddar. So I figured I’d get two birds stoned at once, and made this recipe to use that stuff up. Ingredients changes: used the Lancashire Bomb instead of cheddar, and Baida Complete seasoning instead of seasoning salt. used a medium (not small) onion and a bit of onion powder, too, as well as some Costco no sodium dried vegetables seasoning mix (i.e. dried garlic, carrots, onions, etc.). Every other ingredient else was exactly as the recipe called for. Cooking changes: When I sprinkled the reserved cheddar at the end of cooking, I placed the glassware on the bottom rack and increased the heat to 400 to quickly brown the bottom of the casserole (3-4 minutes), then moved the casserole to the top rack and broiled on low for 2 minutes. It came out GREAT. The mild white cheddar flavor of the Lancashire really complimented the mushroom flavor, which came through very clearly. Don’t skip that soup! I normally like sharp orange cheddars and would have used that if I wasn’t saddled with the Lancashire, and it would have come out MUCH worse. Use a the mildest white cheddar you can get! It creates a very subtle, heavily vegetable-flavored dish. Sprinkle with freshly diced scallions and serve with a lightly salted soft poached egg for an amazing breakfast. Kind of a nutritional catastrophe of a recipe but extremely filling so just eat one bowl! Took quite a while to mix but I’d make it again if I REALLY wanted to impress someone with my breakfast skillz. Also this makes a giant amount, so I divided it into five small Tupperwares, took it to work (where I have a dozen eggs in the fridge and a microwave egg poacher), and had lunch for the entire week!,It was a hit for Easter brunch served with our Honey Baked Ham. Instead of velveeta, I had some jalapeo cheddar cheese spread I added for a little kick and potato chips on top with extra cheddar cheese for the topping. This is going to be traditional fare for holiday dinners 🙂
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Steps
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1
Done
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Set Oven to 350f. |
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2
Done
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Butter a 13x9-Inch Casserole Dish. |
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3
Done
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in a Large Bowl Stir Together the Undiluted Soup, Milk, Sour Cream, Melted Butter, Seasoned Salt, Black Pepper, Garlic Powder and 1/4 Cup Parmesan Cheese; Whisk or Mix Until Well Combined. |
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4
Done
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Mix in the Cheddar Cheese, Onions and Hash Browns. |
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5
Done
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Spread Into Prepared Baking Dish. |
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6
Done
|
Sprinkle With About 1/2 Cup Parmesan Cheese. |
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7
Done
|
Bake Uncovered For 40 Minutes or Until Hot and Bubbly. |
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8
Done
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If Desired Sprinkle About 2 Cups Grated Chedar Cheese on Top and Return to Oven For 3 Minutes to Melt the Cheese. |
