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Hashbrown Casserole

You've had this church book classic before (maybe even at Cracker Barrel), but this version of the cheesy favorite dials up the flavors and fixes some common issues.
Prep Time10 mins
Cook Time1 hr
Sous Vide (if doing)1 hr
Total Time2 hrs 10 mins
Course: Breakfast, Brunch, Dinner, Lunch, Potato, Side Dish
Cuisine: American
Keyword: Casserole, Hashbrowns, Potatoes
Servings: 10
Calories: 325kcal

Equipment

  • Immersion Circulator such as an Anova (if using)

Ingredients

  • 2 pounds Hashbrown cut potatoes frozen
  • 1 can Cream of Chicken Soup
  • ½ cup Sour Cream
  • 2 cups Cheddar Cheese shredded
  • 1 stick Butter melted
  • ¼ tsp Red Pepper flakes or ground
  • ½ tsp Black Pepper ground
  • 2 cloves Garlic minced
  • 3-4 cups Corn Flakes

Instructions

Traditional Method

  • Combine all ingredients except butter and Corn Flakes in a large mixing bowl and stir until well combined.
  • Pour potato mixture into a greased 13x9 inch casserole dish, cover, and refrigerate overnight. If you can't refrigerate overnight, add 30 minutes to the cooking time.
  • When ready to cook remove cover and top liberally with Corn Flakes.
  • Drizzle Corn Flakes with melted butter and bake at 350 for an hour to an hour and a half until cornflakes have darkened and the potatoes are bubbling.

For Sous Vide Option

  • If making sous vide combine potatoes, red pepper, black pepper, and garlic above plus a couple of tablespoons of butter and a pinch of salt into a heat-safe Ziploc or vacuum seal bag. Seal according to instructions and place into a 150°F water bath for 60 to 90 minutes. It will want to float on you so be prepared to weigh it down.
  • Remove the bag from the water bath (you can refrigerate your bag if desired until ready to make) and combine with cream of chicken soup, cheese, and sour cream.
  • Pour potato mixture into a greased 13x9 inch casserole dish. If making ahead, stop here, cover, and refrigerate until ready to cook.
  • When ready to cook remove cover and top liberally with Corn Flakes.
  • Drizzle Corn Flakes with melted butter and bake at 350 for an hour to an hour and a half until cornflakes have darkened and the potatoes are bubbling.

Notes

You may notice I don't include onions in this recipe. Personally, I think onions totally wreck this dish. If you love the Craker Barrel version and insist on onions dice and saute half a small onion until transparent and add to the potato mixture.

Nutrition

Calories: 325kcal | Carbohydrates: 27g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 431mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 786IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 4mg