Easy Hashbrown Casserole {With NO Cream Soup!}
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!
If you found this recipe helpful, I would love for you to PIN IT for future reference! 🙂
Do you make hashbrown casserole at your house?
I’m linking up to Tasty Tuesday, Women Living Well, and I’m Lovin’ It!
XO
*****
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.
Anna@The DIY Mom´s last blog post ..Mandarin Mondays: 哥哥 (Older Brother)
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
I have been browsing online greater than 3 hours these days, but
I never found any attention-grabbing article like yours.
It’s pretty value enough for me. In my opinion, if all web owners and bloggers made just right content material as you did, the internet might be a lot more useful than ever before.
michael obeng reviews´s last blog post ..michael obeng reviews
I made something similar to this the day before yesterday. Instead of milk I used a cup of spaghetti sauce, added ground beef and sauteed onions, mixed with the hash browns and then put in the crock pot. I topped with Monterrey and Parmesan cheese the last 30 min. Put on high for 3-4 hrs.
My son loved it, and the spaghetti sauce was his idea. I initially thought it wouldn’t taste very good, but I was pleasantly surprised.
I wonder if Greek yogurt would work well as a substitute for the sour cream. I’ve started substituting it in other recipes I make with sour cream.
Amy Nabors´s last blog post ..Train & Trestle
I think that would work just fine, Amy! 🙂
I made this for dinner tonight, and it was delicious! I used greek yogurt in lieu of the sour cream and added a bit of leftover ham. Thanks for the recipe!
Have you ever tried doubling this recipe in a single, larger pan?
could I make this a day ahead? thinking of making it for Christmas morning, but would like it already made to just bake. Thoughts on this? would it get soggy? thanks so much, love that there is no cream of anything soup.
I tried this today as I ran out of “cream of” soup. Since I have trouble digesting onions, I used French onion dip in place of the sour cream. It was equally as creamy and tasty as the “Funeral potatoes” my family demands at all gatherings! Hurray! and thank you for rescuing me from yet another trip to the store on a super-busy Sunday!!