Hashbrown Casserole

This recipe for hashbrown casserole is an excellent recipe for get-togethers, family gatherings, special occasions, or Sunday breakfasts. I like to grate the potatoes the night before and let them soak overnight in a large bowl of water covered in the fridge. This recipe is so easy to make and it is absolutely delicious.

I think I have made this recipe the exact same way for years. It is a no-fail recipe for me because it always turns out perfect. Let me share with you how to make it.

INGREDIENTS:

1/2 Stick Butter ( I use unsalted)
2 lbs. Potatoes – peeled and shredded
1 Cup. Plain Yogurt or Sour Cream ( I use plain Greek yogurt)
3/4 Cup. Milk
10 oz. Cheddar Cheese – grated
10 oz. (1 can) Cream Of Mushroom Soup
1/2 Onion – finely chopped
Salt And Pepper – to taste
2 Cloves Garlic- minced
1/4 Tsp. Nutmeg
1 1/2 Cups. Bread crumbs ( fresh or store-bought will do)

DIRECTIONS:

1. Preheat the oven to 350*. Grease a 9×12 or 9×13-inch baking casserole dish. Set aside
2. Grate the potatoes (I use a food processor because it is faster) and place them in a large bowl.
3. Add the remaining ingredients except the butter and bread crumbs. Mix well and place evenly into the prepared dish.
4. Melt the butter and combine with the bread crumbs. Mix well.
5. Sprinkle the breadcrumb mixture over the casserole evenly.
6. Cover with foil. I like to spray the dull side of the foil with oil spray to prevent sticking. Cover and bake for 50 to 55 minutes.
7. Remove the foil and bake for an additional 35 to 40 minutes or until the potatoes are tender and cooked through.
8. Remove and let cool for 10 minutes before serving.
   
   

• You can use premade grated hashbrowns for this recipe. I have tested this numerous times and it works out just fine. You just have to adjust the baking time. Cover and cook for 40 to 45 minutes. Remove the foil and cook for an additional 20 to 25 minutes or until the potatoes are tender and cooked through. Oven temperatures vary so just adjust the cook time for your area and your oven.
• If you wish to not add the bread crumbs on top you can certainly omit them. I have done this on occasion and it still works out just fine. You can even top this with crumbled Ritz crackers (2 sleeves) mixed with the butter. Bake it the exact same way as stated in the recipe.
• If you want to cook the grated fresh potatoes first you can. Simply add them to cold water. Bring to a boil and cook for 3 minutes. You do not want them to fall apart but to hold their shape. So drain them just shy of being halfway cooked. This also depends on how high of a temp you have them cooking and how long you leave them to cook. I typically do not go over 2 to 3 minutes if I do this method.