The key to making the BEST Southern Hashbrown Casserole is the Cream of Mushroom soup! And, a lot of people use Cream of Chicken-which is fine-but, cream of mushroom is the way to go! Even people who do not like mushrooms seem to enjoy this recipe. In addtion, this also makes the dish vegetarian-friendly!
Hashbrown casserole is probably my favorite southern food dish because it contains cheesy potatoes with cream of mushroom soup and sour cream. It’s supposed to be a side dish, but who can really stop at just one tiny serving? Go ahead and fill up the plate! Decadent, yet simple, it’s suited for a fancy brunch or Thanksgiving Dinner. I’ve made it over and over throughout the years for so many different occasions, and I’ve finally perfected the recipe.
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What you may need:
30-ounce bag of frozen shredded hash browns
Sharp shredded cheddar
Cream of mushroom soup
CAN I MAKE HASHBROWN CASSEROLE IN A SLOWCOOKER?
Yes! You can put this exact recipe in the slow cooker on low overnight, and it will be perfect by morning! Sometimes, I like to switch up this recipe and add peppers and onions.
When I want to make overnight Hashbrown Casserole for Breakfast, I do it in my Instant Pot and not my crockpot. I do this because I can use the saute function and I dirty less dishes! First, I saute one stick of butter with peppers and onions. Then, I add the remaining ingredients. Lastly, I use the slow cook function on “low” overnight.
It’s soooo delicious and convenient to be able to wake up to a hot breakfast without having to cook a thing in the morning. Because who enjoys cooking before their first cup of coffee in the morning? (not me!)
Easy Southern Hashbrown Casserole
- Large Mixing Bowl
- 2 Quart Casserole Baking Dish
- 30- ounce bag of frozen shredded hash browns
- 4 cups of sharp shredded cheddar set 1 cup aside
- 1/2 cup of melted butter
- 1 cup of sour cream
- 1 10- ounce can of cream of mushroom soup
- 1/4 tsp of salt
- 1/4 tsp of pepper
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine ingredients in this order: shredded hash browns, 1 cup of shredded sharp cheddar, sour cream, cream of mushroom soup, salt and pepper.
- Mix thoroughly.
- Add 1/2 cup of melted butter and mix thoroughly, again.
- Spread evenly into a 9 x 13-inch casserole dish. Top with 3 cups of shredded cheddar cheese.
- Bake covered with aluminum foil for 35 minutes.
- Remove foil and bake uncovered for an additional 10-15 to fully melt cheese on top.
HOW TO SHRED YOUR OWN HASH BROWNS
You can also shred your own potatoes, but it will require MUCH more time.
However, if you are feeling ambitious and you have the time, this is how to shred your own hashbrowns:
First, you need to buy a less starchy type of potato (like a gold or red). Peel it and then shred it with a food processor or grater. Next, boil them for 6o seconds and strain into a strainer. Finally, blanch the potatoes in ice water and strain again.
You blanch the potatoes to stop the cooking process. It helps firm them up and release more of the starch squeeze excess moisture out with a cheesecloth and VOILA-homemade hashbrowns ready to cook. The reason that you want to squeeze out the excess moisture is because your casserole will become a big watery mess. I’ve done it and learned from that mistake.
Or just buy them pre-shredded and frozen like I do because I’m already shredding the cheese. That’s too much work for me!
Other ingredients to add to hashbrown casserole:
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Savor the Moment,
Natalie from Deerwood + Jones