This easy hashbrown casserole recipe has been a family favorite for a long time. I posted it here on the blog four years ago, but I’ve modified it a bit since then to avoid using a cream soup.
Easy Hashbrown Casserole
- 32 oz. shredded frozen potatoes
- 1 1/2 cups sour cream {I sometimes just use an entire 16 oz container.}
- 1/2 cup milk
- 1 med onion, chopped
- 1/2 stick butter
- 2 generous cups shredded cheddar cheese
- 1 1/2 teaspoon salt
- pepper to taste, optional
- organic corn flakes {we try to avoid GMOs}
Preheat oven to 350 degrees.
Saute onion in butter. Mix potatoes and shredded cheddar cheese together. In a small bowl, mix 1 1/4 cups sour cream, onion, salt and pepper. Add to potato mixture. Mix well.
Use a whisk to de-glaze saute pan with milk and remaining 1/4 cup sour cream. You can add a pinch of salt to this mixture. Add to the other ingredients and mix well.
Pour into a greased 13×9 casserole dish. Sprinkle crushed cornflakes on top. {Sometimes I add extra cheese on top as well}. Bake for 35-40 minutes until bubbly and cheese is melted.
Enjoy!
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Do you make hashbrown casserole at your house?
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I do make this recipe as well and like you, I really see no need for a cream soup as it all “holds together” well on its own. I just throw my onions into the mix unsauted so I may try your method next time, I am sure it releases the flavor when onions are sauteed before mixing them in!! I always look forward to reading your posts. Have fun at Haven…
Sounds yummy!!! thanks for sharing:)
I make my own hashbrowns and sometimes freeze extra to use for later.
http://www.thedoityourselfmom.com/2011/09/diy-hash-browns.html
The casserole looks yummy and I might use homemade hashbrowns sometime as a base to make it.
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The good news is that for recipes that call for canned creamed soups, there are a couple of good organic ones out there now. S0 in a pinch if you don’t have time to make your own, Amy’s has a terrific mushroom soup that is wonderful to mix with ground beef for Shepherd’s Pie. And Pacific Natural Foods has Cream of Celery, Cream of Chicken, etc. I was really happy to see these come on the shelf, even though homemade is best.
I am going to try this recepie I don’t seem to have much luck with breakfast casseroles. I do love the fact that it has no cream soup in it I’m trying to get away from the canned soup. When you make your own hashbrowns how do you get all the water out of the potatoes?
Hey Jessica! I haven’t tried making my own shredded potatoes, but maybe letting them sit on towels for a little bit would help absorb the water? I hope that helps a bit.
I plan on making this tomorrow. How would ground turkey “breakfast” sausage taste in this? We love potatoes around here! Thanks.
I would like to make this recipe for a tern breakfast at our Church. However, there are some people that cannot eat gluten, and I was wondering if the cornflakes were ff or could be replaced with something gf. Thank you!
made these last night – added some garlic and cream cheese for some of the sour cream. mmm. http://justasmidgenoflove.blogspot.com/2013/01/dinner-without-potatoes-nah.html
check out my blog for other recipes if you are interested
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