Best 5 Beths Hash Brown Potato Casserole Recipes

COPYCAT HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
• Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

SOUTHERN HASH BROWN CASSEROLE

Steps:

• 1. As mentioned above, thaw hash browns (or use refrigerator style hash browns).
• 2. In a large bowl, mix together hash browns, cheddar cheese, 1/2 cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
• 3. Spray a 9 x 11 or 9 x 13-inch pan or casserole dish with Pam or lightly grease the dish. This helps with clean up.
• 4. Pour mixture from the bowl into the pan and spread evenly with a spoon. Do not pack down tightly.
• 5. In a small bowl, mix together Corn Flakes and 1/4 cup melted butter. Mix together and spread on top of casserole.
• 6. Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.

BETH'S HASH-BROWN POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
• Use the large holes of a box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, cheese, soup, onion, salt, and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake for 20 minutes more, or until lightly browned on top.
• From Beth
• If you're in a hurry, substitute a 2-pound bag of frozen hash browns, thawed, for the red potatoes.

HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Steps:

• Grease a 9x13-inch baking pan.
• Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
• Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.