What can be more comforting than potatoes and cheese? This easy hashbrown casserole recipe takes comfort food to a whole new level.
Loaded with tender beef, creamy potatoes, rich sour cream, and crispy bacon, all baked to golden brown perfection. The sour cream keeps the dish light but luscious, while the beef provides an interesting savory element. And the little touch of cheese adds a proper richness. This simple yet decadent dish gives your taste buds a real treat.
I love that this hashbrown casserole recipe calls for simple ingredients you might already have in your kitchen. You can even make it ahead of time, store it in the fridge, and pop it in the oven whenever you fancy it (or are in need of comfort food!) This hashbrown casserole is a proven crowd pleaser and versatile side which you can serve for weekday meals, barbecue gatherings and holidays.
What Is Hashbrown Casserole?
A typical casserole consists of hashbrowns, onion, cream-based soup, butter, cheese, and a topping of corn flakes or potato chips. This ultimate comfort food is rich, savory, and perfect for feeding a crowd. It’s a widespread tradition to serve it at gatherings after funerals, earning it another name: “Funeral Potatoes”.
Many people enjoy having hashbrown casserole at Easter as well. It pairs well with ham, turkey or any types of protein you decide to serve. While most of us serve this dish for special gatherings like Easter or Christmas, you can simply add in bacon, chicken, beef or cubed ham to make it a complete meal.
Tips for A Delicious Hashbrown Casserole
Hashbrown casserole is one of the easiest (and tastiest) recipes of breakfast potatoes that you can make at home. However to make your casserole crispy and creamy, we rely on some key tips.
The type of potato you use has a great impact on the finishing flavor and texture. New potatoes turn creamy and starchy when cooked, but are not a good choice for crispy crust. We recommend the regular russet potato, which develops a crispy crust and stays crunchy after baking.
Another tip is the type of soup that you use. Some people prefer chicken or mushroom soup while we suggest sour cream which has a tangy flavor backed by a rich creaminess, making a great creamy base for this hashbrown casserole. It is also better for you with a single ingredient rather than many (and not all great) that come in creamed soups.
And don’t spare the cheese! Hashbrown casserole is obviously great on its own, but it can turn dry and crumbly if left sitting for too long. Cheese not only adds richness and extra flavor to the topping, but also helps retain the ideal moisture for the bottom layer.
Hashbrown Casserole Recipe
- 28 oz russet potatoes shredded
- 1 tbsp unsalted butter
- 2 tsp garlic
- 10 oz 97% lean ground beef
- 6 oz onion chopped
- 6 oz carrot chopped
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp sour cream
- 1/4 cup scallions chopped
- 2 oz cheddar cheese
- 0.5 oz baked bacon
- Preheat the oven to 375 °F.
- Heat a skillet on medium-high heat, and add the lean beef and ½ tablespoon of butter. Stir frequently until the meat is cooked. Transfer it to a bowl and set aside.
- Return the skillet to medium heat. Add the remaining butter, carrot, onion, garlic, and scallions, and saute for 5 minutes or until tender. Add the beef and stir to combine. Season with salt and pepper. Bring to a simmer then stir in sour cream. Simmer for another 5 minutes. Turn the mixture out into a baking dish.
- In a medium bowl, toss the shredded potatoes with salt and pepper. Then spread the potatoes over the beef mixture. Bake for 40 minutes until the potatoes are tender. Remove the baking dish from the oven and sprinkle cheddar cheese and bacon on top of the potatoes, then return the casserole to the oven for 5 minutes more.
- Garnish with scallions if you like. Serve hot.