Prep 5 mins
Cook 35 mins
I was searching for a hash brown casserole but I couldn't really find any that was vegetarian & still sounded good. I modified a recipe I found online & made this delicious comfort food.
- 566.99 g packageshredded hash browns (refrigerated kind)
- 304.75 g can cream of mushroom soup
- 226.79 g light sour cream (I use the Daisy brand)
- 29.58 ml sweet unsalted butter, melted
- 59.14 ml milk
- 473.18 ml shredded cheese (I used Mexican 4 cheese blend)
- 29.58 ml grated parmesan cheese
- 4.92 ml salt
- 2.46 ml pepper
- cooking spray
- Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray.
- Mix the melted butter, salt, pepper, & parmesan together in a small bowl. Combine the hash browns, soup, sour cream, milk, & 1 1/2 cups of shredded cheese together in a large bowl. Pour the butter mixture in with the hash browns then stir until well blended.
- Note: Save the rest of the shredded cheese to place on top of the casserole.
- Smooth the mixture in the 8x8 pan. Cook, uncovered, for 30 minutes. Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.
The ingredients in this recipe are similar to North Shore Potatoes, but using the shredded hash browns allows it to come together much quicker. Prepared exactly as written for brunch to rave reviews. When served at a dinner party, added some truffled products from Urbani. It was dish-licking good!
Took it to a breakfast for dinner potluck and it was a huge hit! And it was very simple to make with little prep involved. I did have to cook it for about 30 min longer than the instructions said. Broiling at the end is key: completely changed the appearance of the dish and gave it a nice crispy top.
Easy to make and a good potato dish. Ours was not done in 30 minutes. I wound up cooking it another 30 minutes. Our potatoes just wouldn't get done. DD loved the addition of parmesan cheese. Made for PRMR 2009.