Hashbrown Casserole Recipe

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Tools needed for Cheesy Hashbrown Potato Casserole Recipe!

9" x 13" Baking Dish
Cutting Board
Butchers Knife
Large Mixing Bowl
Rubber Spatula
Bowl to melt butter

Now go prepare your hashbrown casserole

Ingredient List for Hashbrown Casserole Recipe

1 bag "Oreida Potato Shreds" hash browns 2lbs
1 onion Get the yellow onion. Large Sized
1 can cream of mushroom soup This is an important part of the taste for the recipe, so get a good brand like "Cambell's Mushroom Soup" *Can substitute for any of the "Cream Of ... flavors if you like
1 can cream of celery soup Grab "Cambell's Celery Soup" here too!
1 tablespoon margarine
1/2 lb colby cheese, grated

Okay, go mix it all up and cook your hashbrown casserole

How to prepare this Cheesy Hashbrown Potato Casserole Recipe

Step 1. Preheat oven to 350*F.
Step 2. Spray the 9" x 13" Baking Dish with food spray oil
Step 3. Chop the yellow onion into 1/2 inch pieces.
Step 4. Mix together the hashbrowns, mushroom soup, celery soup, onions, and 1/2 amount of the colby cheese into a large mixing bowl using a rubber spatula.
Step 5. Pour Hashbrown mixture into baking dish and spread evenly.
Step 6. Sprinkle the remaining amount of cheese evenly over the top.
Step 7. Dribble the melted margarine evenly over the cheese.
Step 8. Place in center of preheated 350*F oven. Set timer for 40 minutes.
Step 9. Check at 40 minutes for doneness. Cheese should be good and melted and starting to crisp on top. Might need another 5 minutes at this point!
Step 10. Serve and enjoy then come back and comment on this page!

Enjoy this hashbrown casserole recipe

Nutrition Facts for Hashbrown Casserole Recipe

Serving Size: 209g / 7.37oz
Amount per Serving

* Calories 499 Calories from Fat 345

% Daily Value

* Total Fat 38.4g 59%
* Saturated Fat 16.9g 84%
* Monounsaturated Fat 14.6g
* Polyunsaturated Fat 4.8g
* Trans Fat 0g
* Cholesterol 46mg 15%
* Sodium 734mg 31%
* Potassium 516mg 15%
* Total Carbohydrate 30.9g 10%
* Dietary Fiber 1.9g 8%
* Sugars 2.1g
* Protein 10.9g 22%

Est. Percent of Calories from:
Fat 69.3% Carbs 24.8%
Protein 8.7%WARNING:

Fixing this hashbrown casserole can be addictive and cause your family to love you even more! Please use this recipe with caution, as the side effects are irreversible!

Great tasting Southern Hashbrown Casserole Recipe

You will love this Cheesy Hashbrown Casserole Recipe!

Cook ahead and freeze it!

Bacon, chicken, and sour cream can be added for extra flavor!

Ingredient List for Cheesy Hashbrown Casserole Recipe

1 bag "Oreida Potato Shreds" hash browns 2lbs
1 onion Get the yellow onion. Large Sized
1 can cream of mushroom soup This is an important part of the taste for the recipe, so get a good brand like "Cambell's Mushroom Soup" *Can substitute for any of the "Cream Of ... flavors if you like
1 can cream of celery soup Grab "Cambell's Celery Soup" here too!
1 tablespoon margarine
1/2 lb colby cheese, grated

How to prepare this Cheesy Hash Brown Casserole Recipe

Step 1. Preheat oven to 350*F.
Step 2. Spray the 9" x 13" Baking Dish with food spray oil
Step 3. Chop the yellow onion into 1/2 inch pieces.
Step 4. Mix together the hashbrowns, mushroom soup, celery soup, onions, and 1/2 amount of the colby cheese into a large mixing bowl using a rubber spatula.
Step 5. Pour Hashbrown mixture into baking dish and spread evenly.
Step 6. Sprinkle the remaining amount of cheese evenly over the top.
Step 7. Dribble the melted margarine evenly over the cheese.
Step 8. Place in center of preheated 350*F oven. Set timer for 40 minutes.
Step 9. Check at 40 minutes for doneness. Cheese should be good and melted and starting to crisp on top. Might need another 5 minutes at this point!
Step 10.
Serve the hashbrown casserole and enjoy then come back and comment on this page!

"Casserole cookery has been around since prehistoric times, when it was discovered that cooking food slowly in a tightly covered clay vessel softened fibrous meats and blended succulent juices...With the addition or subtractions of leftovers or inexpensive cuts of meat, the casserole is flexible and economical in terms of both ingredients and effort. The classic casserole, a French dish, was originally made with a mound of cooked rice.
Fannie Meritt Farmer's Boston Cooking School Cook Book (1896) had one casserole recipe, for Casserole of Rice and Meat, to be steamed for forty-five minutes and served with tomato sauce. In the twentieth century, casseroles took on a distinctive American identity. During the depression of the 1890s, the economic casserole provided a welcome way to stretch meat, fish, and poultry. Certain items were also scarce during World War I and leftovers were turned into casserole meals.
The same was true during the Great Depression of the 1930s."

(source)---Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:New York] 2004, Volume 1 (p. 194)

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