Cheesy Hashbrown Casserole Recipe/Tips
I need to make one of those total guilty pleasure cheesy hashbrown casseroles for a group…
I thought it would be easy to find a good recipe, but it seems there’s much variation in these as far as the type of cheese, type of cream soup, overall proportions, best topping, add or not add butter, onions or no onions, etc.
Just thought I would see if anyone thinks they have THE best recipe for this or any tips.
It may not be a gourmet dish...but I'd like it to be as tasty as possible!
Quantities of ingredients are open to interpretation because I don't typically use a "recipe"; I just cook as I go.
Desired quantity of hash browns to feed your group (a pound should serve about 4 - 6 people)
About 3 ounces of butter for every pound of hash browns
Salt and Pepper to taste
1/3 cup copped onion for every pound of hash browns
6 ounces of cream for every pound of hash browns
1/3 cup very finely chopped celery (could be omitted if you don't like it)
1/2 cup of mushrooms or every pound of hash browns
1 cup of shredded cheddar cheese for every pound of hash browns
Seasonings of choice (Thyme, Paprika, Basil, etc.)
1 cup of coarse bread crumbs f or every pound of hash browns
Mix half the butter with the rest of the ingredients (except bread crumbs) and spread into baking dish.
Sprinkle bread crumbs over top and drizzle with remaining butter.
Bake at 325 degrees for about an hour.
Using soup as a sauce was popular in the 1950's but I don't think it's something that today's better cooks would use and I wouldn't add meat to the casserole unless I wanted to call it "Cheesy, Meaty, Hashbrown Casserole". ;>}