We use cornflakes in my family, but I know a lot of people substitute potato chips or buttery crackers (like Ritz). You’ll just need a bag of shredded hashbrowns, cheese, sour cream, this fantastic homemade cream of celery soup (it only takes 15 minutes to make, I promise!) and something for crunch to sprinkle on top. Hashbrown casseroles are a staple during our family holiday dinners, and like most casseroles, this one is super simple to mix up. So for this casserole, I used my own homemade version of condensed cream of celery soup…and I have to admit that it really made all of the difference in this dish. I mentioned in yesterday’s post that I grew up eating casseroles that contained condensed cream of whatever soups – but I totally get that most of us try to avoid those canned products these days. Aren’t those the main requirements for casserole dishes? If you want to know the truth, I made it for our little family of three last Saturday, and then made it again Sunday to take to an early Thanksgiving at my in-laws. To a large mixing bowl, add the frozen hash browns, the thickened broth mixture, sour cream, shredded sharp cheddar cheese, oregano, sliced scallion, salt, and pepper. Plus, we’re usually in a mashed potato coma on Thanksgiving Day, □īut since my husband is a potato-fanatic, he’d be willing to eat this any time I make it. Mix gently until just combined and pour in pan. Combine potatoes, butter, onions, soup, salt, pepper, and cheese in a large bowl. Truth be told, my mom usually makes this casserole for Christmas and sometimes even New Year’s, so I view this dish as more of a winter holiday side item than for Thanksgiving. Spray a 9x13 inch pan with non-stick cooking spray and preheat oven to 350 degrees. Thanksgiving is tomorrow, so it’s probably too late to add this to your holiday menu…but my family loves eating this creamy and cheesy hashbrown casserole long after Thanksgiving has passed. Be sure to thaw overnight in the refrigerator before reheating.Make this traditional Creamy and Cheesy Hashbrown Casserole extra special by replacing the canned condensed celery soup with an easy homemade version! Yes, leftover can be frozen for up to two months if wrapped well or transferred to an airtight container. Mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. You can remove the foil for the last 5 minutes or so to get it crispy. Pour in milk, cook and stir until thick, about 5-7 minutes. Slowly stir in flour and cook until browned, about 3-4 minutes. Add garlic, cook and stir until browned, about 30 seconds. Add shallots, cook and stir until translucent and fragrant, about 2-3 minutes. To reheat in the oven, preheat it to 350☏, then bake, covered, for about 20 minutes, or until heated through. In a large saute pan over medium high heat, bring butter and oil to a sizzle. It can be reheated in the microwave, though it will lose some of its crispness. Keep it refrigerated for up to 3 or 4 days. If you’ve baked the hashbrown casserole ahead of time or just have some extras, you can wrap it tightly in plastic wrap or transfer extras to an airtight container. It may need an additional 5 minutes in the oven. Then pull it out of the refrigerator to warm up for about 30 minutes before baking as instructed. If frozen, let it thaw in the refrigerator overnight. Or you can wrap the unbaked dish tightly with plastic wrap and refrigerate for a day or two or freeze for up to 2 months. You can bake it right away and reheat it when you are ready to serve it. Then mix up the ingredients and transfer them to the oiled baking dish. Just be sure you really get those potatoes dry. You can make this hash brown casserole in advance. It’s a wonderful option for a holiday side dish with baked ham, or you can pop it in the oven while you make the rest of your quick and easy dinner on a busy weeknight. You can serve it for a weekend brunch or make it ahead and reheat it for breakfast in the morning. You still get that delicious cheesiness, but you also get the golden brown potatoes on the top and bottom, and lots of crispy edges, with a nice, soft interior. We are keeping it simple and also making it without soup, so it’s a naturally gluten free hash brown casserole too! All you have to do is mix together shredded potatoes, cheese, eggs, oil, and some simple seasonings, and bake. Plus, it gets away from the best part of hash browns – the crispy potatoes! So it’s time to change up the usual expectations. But it can be a bit heavy and oftentimes not gluten free. Yes, it is delicious, rich, and super cheesy. These are usually creamy casseroles with shredded potatoes, condensed soup, sour cream, and shredded cheese. Or else they are remembering a similar style dish served at Cracker Barrel. When many people hear of a hashbrown casserole, they may be thinking of what is often referred to as cheesy potatoes or funeral potatoes.
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