Hashbrown Casserole-5 ingredient recipe A favorite in our house for Thanksgiving for the last 25 years now. I had this Hashbrown casserole 25 years back in Orlando when my assistant teacher, Nancy got this for the staff just before Christmas. I was very new to this country and had never eaten anything like this before.
I loved the taste, and immediately asked her for the recipe. She had made it with Cream of Chicken, but since I have many vegetarian friends, I usually make with Cream of Mushroom.
I like to spice things up a bit by adding Red chili powder into the soup/cheese mixture and also topping it with jalapenos. I kept it mild this time because I was making it for my daughters friends and knew they would not be able to handle the heat.
If you like things a bit spicy, you will love the flavor of jalapenos on top ! Jazz it up, however you like or just keep it simple as the original recipe calls for, its delicious either way!
UPDATE- Some of my readers have tried putting half of the soup, sour cream mixture on the first layer and then follow up with a second layer of hashbrown and top with remaining soup, sour cream and cheese mixture. I tried it this way as well and I prefer it like this. I feel the soup mixture soaks in better into the hashbrown this way.
Some other vegetarian recipes to try for Thanksgiving and Christmas are-
Whole Roasted Tandoori Cauliflower/Tandoori Gobi V & GF
Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese
Sweet and Spicy Cranberry Chutney with Indian Spices
Cabbage Corn Jalapeno and Cream Cheese Casserole
Eggless Blueberry Crumble/Cobbler/Pie
Pesto Cheese Puff Pastry Sunflower Tart/Pinwheel
Here is the written recipe followed by the step by step pictorial one-
Hashbrown Casserole
Equipment
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1 rectangular pan 9*13 pyrex dish
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1 bowl
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1 spatula
Ingredients
- 16 Hashbrown patties
- 1 can Cream of Mushroom or Chicken condensed soup,10.75 oz,304 gms
- 1.5 cup Sour Cream 12 oz
- 1.5 cup shredded Cheese any kind though Cheddar is preferred.
- 1/2 chopped onions
- melted butter
- crushed crackers or cornflakes or breadcrumbs for topping
Instructions
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Thaw Hashbrown patties in refrigerator before assembling
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in a 9*13 pan, place Hashbrown patties in a single layer.
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Drizzle with Melted butter/ghee
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Place a second layer of hashbrown on top of first and again drizzle with melted butter.
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Mix Cream of Mushroom/Chicken with sourcream, cheese and onions.
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Spread evenly on top of Hashbrowns.
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Crumble Crackers or corn flakes an mix with melted butter and sprinkle as a topping on top of soup,cheese mix.
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Bake at 350 F for one hour. Broil for few minutes if you want a golden crusty top.
Notes
Please use gluten free canned cream of mushroom soup for gluten free casserole.
Recipe by Nancy Geerts
Here is the step by step pictorial recipe-
Ingredients
Place a layer of Hashbrowns in a 9*13 pan(May have to cut hashbrown to adjust in pan)
Drizzle with butter and place a second layer of Hashbrown. Drizzle again with melted butter.
Mix soup, sour cream, cheese and chopped onions
Put soup,cheese mixture on top of hashbrowns
Evenly spread all over hashbrowns
Crush Crackers or cornflakes with a rolling pin(I had crackers at home, though original recipe calls for cornflakes)
Put crushed crackers and drizzle with melted butter(At this point you can put in fridge and bake when you need to)
Bake at 350 F for 1 hour(If refrigerated for later use, increase baking time by 10 minutes)
Enjoy this easy Hashbrown Casserole-5 ingredient recipe
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Neha
Hello aanchalji, can we substitute cream of mushroom or chicken with something else?. We dont eat both but want to try this recipe.
Aanchal Gupta
Hi Neha, Thanks for visiting my blog. You could try condensed Cream of Asparagus or Cream of Broccoli. Would love to hear your feedback, if you do try out the recipe with any other soup.
Archana
Thankyou for the recipe i shall try it,
Do we have to serve it warm or room temperature is ok ??want to take it for office potlock , can i arrange everything before night and morning just bake and take it
And it will be room temperature by lunch time in potluck
Aanchal Gupta
Hi Archana, it tastes best when it’s warm. I have served at room temperature as well, it tastes great as well. Yes, you can assemble the night before and bake in the morning and take to work. Thanks and please share your feedback with a picture. Look forward to hearing back from you.
Sneha Bagaria
Awesome recipe… But will I get these harshbrown in India. If yes tell me by what name and where can I find… And we don’t eat mushroom… So what is alternative to it
Aanchal Gupta
Hey Sneha, thanks. You may get a different shape, maybe tater tots. Not sure of the products available in India. Maybe frozen smileys might do the job. Definitely use some kind of condensed soup. Where you add same amount of water as the soup. If you eat chicken, then cream of chicken works very well. If looking for veg options, try cream of Asparagus. I personally have not tried it though. Cream of celery may work but could have a strong taste. Sorry not sure of what soups are available in India