Copycat Hashbrown Casserole - The Remix

Okay so the first time I made these they were all kinds of jacked up. I did a little research and think that we've come up with the perfect version. I've made this version 3 or 4 times now and it's just fabulous.

Copycat Hashbrown Casserole - The Remix

adapted from multiple recipes

Prep Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6-8

Ingredients

2 lb bag of frozen shredded hash browns, thawed

1/4 cup diced onion

1 can cream of chicken soup

2 cups shredded colby cheese

1/2 tsp ground black pepper
1/2 cup unsalted butter, melted

Directions

Preheat the oven to 350.

In a large bowl, mix together the soup, butter, onion, pepper and cheese. Stir in the potatoes until well mixed.

Put the potato mixture in a greased 9x13 pan. Bake in the oven for 45 minutes and broil before removing to get a nice, golden top. 

Enjoy!

Copycat Hashbrown Casserole

At first, I thought that it wasn't right. That there was something missing, but I went to Cracker Barrel over the weekend and compared notes. I actually think this is pretty close to being the real thing. The only difference is that I think they add butter to their casserole. At least that is what I think I tasted. I would also try turning on the broiler at the end to make the top just a little crispy. I will definitely be making this again and this time adding a little butter!

Copycat Hashbrown Casserole

adapted from Copycat Recipes

Prep Time: 10 minutes

Cooking Time: 45-60 minutes

Servings: 8-10 servings

Ingredients

2 lb bag of frozen shredded hash browns

1/4 cup diced onion

2 cans cream of chicken soup

2 cups shredded colby cheese

Salt and pepper, to taste

Directions

Preheat the oven to 350. 

In a stand mixer, put all of the ingredients to the bowl. Mix together using the paddle attachment. If you don't have a stand mixer, you can just do this by hand.

Put the potato mixture in a greased 9x13 pan. Bake in the oven for 45-60 minutes and broil before removing to get a nice, golden top. 

Enjoy!

Hash Brown Casserole

This is definitely a family favorite. Every get together, holiday, birthday, etc., I've been asked to make this casserole. I will say that it is also pretty tried and true. I have tried making multiple changes, but it always tastes the best as written.

Photo from MyRecipes

Hash Brown Casserole

adapted from Cooking Light

Prep Time: 15 minutes

Cooking Time: 60 minutes

Servings: 8-12

Ingredients

1/2 cup diced onion

1/2 tsp paprika

1/2 tsp ground black pepper

32 oz package frozen Southern-style hash brown potatoes (little cubes - I think Publix brand tends to work best if you have them)

2 TBS butter

1 can reduced fat and/or reduced sodium cream of chicken soup

8 oz block of Velveeta Light

8 oz carton of reduced fat sour cream

2 cups cornflakes, coarsely crushed

Directions

Preheat oven to 350.

Combine soup, 1 TBS butter and Velveeta in a large microwave-safe bowl. Microwave on high for 6 minutes or until cheese melts, stirring every 2 minutes.

Stir in the sour cream. Stir in the onions, paprika and black pepper. Pour hash browns into cheese mixture and stir well. Spread into a 9x13 dish that has been coated with cooking spray. 

Melt remaining TBS of butter and toss with cornflakes. Sprinkle over the top of the potatoes. Bake for one hour. 

Enjoy!

Crash Hot Potatoes

I love these potatoes. They are such a change from stewed or mashed or au gratin. (Can you tell we eat a lot of potatoes?) They do take a little work, but are worth it. I will say that it's almost better to buy the potatoes individually (where you can pick them out) as opposed to pre-bagged. You really want some smaller potatoes with this recipe. Thanks to PW for this potato goodness.

Crash Hot Potatoes

adapted from The Pioneer Woman

Ingredients

12 whole new potatoes

3 TBS olive oil

Kosher salt to taste

Black pepper to taste

Italian seasoning to taste

Directions

Preheat oven to 450. 

Add potatoes to a pot and cover with water. Cook until fork tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, pepper and Italian seasoning.

Bake for 20-25 minutes or until golden brown.

Enjoy!

Potato Soup

So I need to fiddle with this recipe. I got this recipe from a friend and made it a couple of times last winter. I think I fixed it then, but of course did not write down the changes that I made. I think that it has too much Velveeta as written so you might want to add only 1/2 of the block and then add more as needed. I might just do away with it all together. Feel free to fiddle and leave comments, too!

Potato Soup

Ingredients

3 cans Campbell's cream of potato soup

1 can diced potatoes, drained

16 oz block of Velveeta

1 1/2 cans of milk

Directions

Cut Velveeta into 2" cubes. Combine all of the ingredients in a pot and heat over medium heat. Stir occasionally until the cheese is melted. 

Garnish with bacon, cheese or sour cream. 

Enjoy!

Twice-Baked Loaded Mashed Potatoes

These were so yummy! These are perfect if you want twice-baked potatoes, but don't want to mess around with trying to keep the skin intact and stuffing the shell. I know that I personally rip the skin every single time. Now if you are a pro (like my mom) you can just follow this recipe and just put the filling back into the shells.

Twice Baked Loaded Mashed Potatoes

adapted from my mom

Ingredients

6 baking potatoes - at least 4 inches long

3/4 - 1 stick of butter, melted

1 1/2 cups sour cream

1 1/2 cups shredded sharp cheddar cheese

1 tsp Kosher salt

1/2 tsp pepper (I am estimating this - just eyeball this and add more if need be)

6 slices bacon, chopped or real bacon bits

Chives or green onions (optional)

Directions

Bake the potatoes at 450 for one hour. Remove them from the oven and pierce with a knife in the middle. Let them sit 10-15 minutes. Cut them in half and let them sit until you can handle them. I normally put on an oven mitt at this point so I don't have to wait. Scoop out the innards into a bowl. Use a knife to cut through the chunks. It should look fluffy like a baked potato.

Pour in butter, toss with a fork, add dollops of sour cream and toss with a fork. Stir in bacon, 1 cup cheese, salt, pepper and chives or green onions. Put mixture in a greased 2 qt casserole dish. Top with remaining 1/2 cup cheese. Bake at 350 for 15-20 minutes.

Enjoy!

Printable Recipe