Imagine a dish that's like a warm hug on a plate, something that just feels like home. That's our Farmer's Hashbrown Casserole. With its roots nestled deep in the heart of country cooking, this casserole is a beloved dish for its heartiness, simplicity, and ability to feed a happy crowd. Ideal for a weekend brunch or even a comforting weekday dinner, this versatile dish is a favorite for both young and old alike. Perfect for those busy evenings when you want to whip up something quick, yet fulfilling, that brings the family together around the dining table.
Farmer's Hashbrown Casserole holds its own as a hearty meal, but if you'd like to round it off, consider serving it with a side of fresh fruit or a crisp, mixed greens salad. It pairs well with a light vinaigrette that complements the rich, cheesy flavor of the casserole. For an even more robust meal, serving it alongside some sunny-side-up eggs or a basket of warm, whole grain biscuits can turn your supper into a feast.
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Farmer's Hashbrown Casserole
Servings: 8
Servings: 8
Farmer's Hashbrown Casserole
Ingredients:
- 1 (30 oz.) package of frozen shredded hashbrowns, thawed
- 1 cup of sour cream
- 1 (10.5 oz.) can of cream of chicken soup
- 2 cups of shredded cheddar cheese
- 1/2 cup of butter, melted
- 1/3 cup of chopped onion
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of salt
- 1 cup of crushed cornflakes or bread crumbs
- 1/4 cup of butter, melted (for topping)
- 1 cup of sour cream
- 1 (10.5 oz.) can of cream of chicken soup
- 2 cups of shredded cheddar cheese
- 1/2 cup of butter, melted
- 1/3 cup of chopped onion
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of salt
- 1 cup of crushed cornflakes or bread crumbs
- 1/4 cup of butter, melted (for topping)
Directions:
1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl, combine your thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, 1/2 cup melted butter, chopped onion, salt, and pepper. Stir everything together until it's thoroughly mixed.
3. Transfer this mixture into the greased baking dish, spreading it out evenly.
4. In a separate bowl, mix the crushed cornflakes or bread crumbs with the additional 1/4 cup of melted butter. Sprinkle this topping over your hashbrown mixture.
5. Bake the casserole in the preheated oven for 45-50 minutes or until it's bubbly and golden brown on top.
6. Let the casserole sit for about 5 minutes before serving to let it set and become the perfect consistency for slicing.
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Variations & Tips:
- If you're looking to add a little more protein to this dish, consider folding in some cooked and crumbled bacon or diced ham when mixing the casserole ingredients.
- For those with dietary restrictions, a can of cream of mushroom soup can easily substitute for cream of chicken, and there are many wonderful dairy-free cheese alternatives that melt beautifully in this recipe.
- Trying to get more veggies in? Stir in some drained, canned sweet corn or a cup of steamed broccoli florets for added texture and nutrition.
- If you've got picky eaters who turn their noses up at onion, you can skip it or replace it with a pinch of onion powder for a subtler flavor.
- For those with dietary restrictions, a can of cream of mushroom soup can easily substitute for cream of chicken, and there are many wonderful dairy-free cheese alternatives that melt beautifully in this recipe.
- Trying to get more veggies in? Stir in some drained, canned sweet corn or a cup of steamed broccoli florets for added texture and nutrition.
- If you've got picky eaters who turn their noses up at onion, you can skip it or replace it with a pinch of onion powder for a subtler flavor.