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A tacky, loaded hashbrown casserole recipe created from scratch with out canned soup or cream-of something. Contains ideas for making upfront and freezing–excellent for holidays or brunches!
A From Scratch Hashbrown Casserole Recipe
When you’ve most likely had a hashbrown casserole earlier than, this model earns the label of being the final word, loaded hashbrown casserole recipe.
It’s a comforting, tacky shredded potato casserole amped up with crispy bacon, sautéed onions, and extra. It really works as a breakfast alongside sausage gravy and pancakes or a hearty vacation facet dish on a plate beside maple glazed carrots.
Why You’ll Love This Recipe
- No condensed soup! As an alternative, we’ll make our personal model from scratch (we do that in my inexperienced bean casserole, too), and the recipe is all the higher for it. Don’t let this scare you away–I promise it’s as straightforward as whisking some elements collectively!
- Elevated traditional. Easy swaps like cooking the onion in bacon grease, making the condensed soup from scratch, shredding our personal cheeses, including scallions, and many others. all take this beloved traditional to the following stage.
- Make-ahead pleasant. Identical to my mashed potato casserole, this dish is nice for making upfront. Merely cowl and refrigerate till wanted, then thaw and bake. It’s also possible to freeze this hashbrown casserole recipe, making it excellent for vacation meal prepping!
- Versatile. This recipe is simply as tasty as a brunch recipe as it’s a Thanksgiving facet dish. The flavors pair properly with any mealtime!
Substances
- Hashbrowns. You’ll want one 30 oz bag of frozen shredded hashbrowns. If you happen to select to make use of the diced hashbrown model (like for funeral ptoatoes!), these are available in 32 oz baggage; you may both add the additional 2 oz of potatoes or save them for one more meal.
- Shredded cheese. Together with mozzarella and sharp cheddar. I actually advocate shredding your individual for the very best melting, however you may at all times use pre-shredded in a pinch. Ensure you don’t dump your entire cheddar cheese in directly; we will probably be saving some for the highest of the casserole!
- Bacon. This isn’t a typical ingredient, however it provides a TON of taste and actually completes the loaded potato vibe we’re going for. When you’ve got further bacon after making this recipe, put it in the direction of my potato soup, BLT dip, chili recipe, or bacon jalapeno popper dip 😉
- Spices. Together with garlic powder, onion powder, floor mustard, and black pepper. Floor mustard would possibly elevate some eyebrows, however it is not uncommon in creamy/tacky casseroles and soups, like my baked mac and cheese or broccoli cheddar soup.
- Cream cheese & bitter cream. I like to recommend full-fat variations of each. And for these of you who hate bitter cream, I promise you gained’t have the ability to detect the it within the last product.
Bear in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the put up!
SAM’S TIP: I extremely advocate thawing your frozen hashbrowns earlier than utilizing them–extra on this within the FAQ part under!
Easy methods to Make Hashbrown Casserole From Scratch
- Step 1: Construct a flavorful base. Begin by cooking your bacon till crisp, then take away and drain many of the grease, leaving 1 ½ tablespoons. Add your butter to the pot, and as soon as it’s melted, add the chopped onions. Prepare dinner till softened, then sprinkle the flour overtop and whisk till it types a paste.
- Step 2: Make a roux. Slowly pour within the milk whereas whisking, then add the broth, spices, and salt. Convey to a boil, then cut back the warmth and let simmer till thickened, stirring often.
- Step 3: Add the cheeses. Scale back the warmth and add the mozzarella, bitter cream, cream cheese, and simply 2 cups of the cheddar (we’ll use that last cup later!).
- Step 4: End the sauce. Whisk within the cheeses and let the whole lot soften till you could have a easy, cohesive sauce.
- Step 5: Add the potatoes, bacon, and onions. Fold within the bacon, scallions, and thawed hashbrowns till the whole lot is mixed.
- Step 6: Prime with cheese & bake. Pour the combination right into a buttered dish, then sprinkle the remaining cheddar cheese overtop. Bake till bubbly and melted, about 35 minutes.
SAM’S TIP: If you happen to’d wish to make your casserole upfront and bake later, merely cowl and refrigerate earlier than the baking step. While you’re able to bake, take away the casserole from the fridge, uncover, and let sit for about 20 minutes at room temperature earlier than baking as instructed.
Steadily Requested Questions
For the best preparation, I actually advocate you thaw your hashbrowns. You’ll be able to both place them within the fridge the night time earlier than or pour them right into a colander or giant bowl and permit to take a seat at room temperature for 45-60 minutes. Whichever methodology you employ, you’ll want to drain off any extra moisture earlier than utilizing.
Frozen hashbrowns will technically nonetheless work, however they are going to be tougher to work with (mixing them in will get a bit stiff!)and chances are you’ll want to extend the cook dinner time.
The cheese will probably be melty and could have some good golden browning occurring throughout. You must also see some effervescent across the edges of the pan.
Just about! The one distinction is that funeral potatoes are sometimes made with diced potatoes as a substitute of shredded they usually typically have a buttery cornflake topping (which sounds wonderful).
My hashbrown casserole recipe switches issues up a bit of bit extra by beginning with a bacon base and changing the condensed soup with a do-it-yourself model. However be happy to contemplate it a funeral potatoes recipe!
Do you typically serve hashbrown casserole for breakfast, or do you serve it as a holiday side dish? Let me know in the comments!
Enjoy!
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Preheat oven to 350F (175C) and lightly butter a 2.5 quart casserole dish (a glass or ceramic 13×9 or 11×8 pan would also work). Set aside.
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Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but about 1 ½ Tablespoons of grease.
6 strips bacon
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Add butter to the pot and allow it to melt. Add chopped onions and cook, stirring frequently until softened (3-5 minutes).
3 Tablespoons salted butter, 1 (110 g) small onion
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Sprinkle flour over onion and whisk until smooth (should be like a paste).
¼ cup (31 g) all-purpose flour
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Gradually add milk while whisking. Add broth, garlic powder, onion powder, ground mustard, salt, and pepper and stir well. Bring to a boil.
1 cup (235 ml) whole milk, 1 ¼ cups chicken broth, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground mustard, ½ teaspoon salt, ½ teaspoon pepper
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Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until thickened.
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Reduce heat to low and add cream cheese, 2 cups (226g) cheddar, mozzarella, and sour cream. Stir until cheeses are melted and mixture is smooth.
3 oz (85 g) cream cheese, 2 ½ cups (283 g) shredded sharp cheddar cheese, 1 cup (115 g) shredded mozzarella cheese, ⅔ cup (160 g) sour cream
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Add hash browns, green onion, and cooked bacon pieces. Stir well and pour into prepared casserole dish, sprinkle evenly with remaining 1 cup (113g) cheddar cheese.
30 oz (850 g) frozen hash browns, 3 Tablespoons finely sliced green onions
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Transfer to 350ºF (175ºC) oven and bake 35 minutes until heated through and cheese on top is melted.
To Make in Advance: Follow recipe instructions through step 8 then cover tightly and refrigerate. Once you’re ready to bake, remove the cover, allow it to sit at room temperature for 15-20 minutes, then bake according to recipe instructions.
To Freeze: Prepare casserole through step 8. Cover tightly (make sure it is airtight!) and freeze for up to 3 months. Thaw in the refrigerator overnight before baking and then bake according to recipe instructions.
Serving: 1serving | Calories: 399kcal | Carbohydrates: 23g | Protein: 15g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 655mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 8mg | Calcium: 327mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I originally published this recipe in 2018, I’ve since updated the post to include new photos and a few minor tweaks (a smidge more bacon and a little less cheese).
