I love hashbrown casseroles. They work great as a breakfast item or as a side dish during a holiday dinner. Sometimes, I’ll even make an entree out of the hashbrown casserole by tossing some ham or bacon into the mix. So yummy! The following recipe is very easy to hammer out when you’re in a hurry and just want to eat already! The last time i made this texas hashbrown casserole my husband gave it 2 thumbs up.
Check out what my pals over at The Meaning Of Pie had to say about this recipe:
Speaking of sin…the more cheese the better. And, I did a kid side as well as a grown up side to this casserole. On the grown up side, I added a can of chopped green chiles right on top of the potatoes but under the other toppings. It was awesome. I highly recommend the green chiles. And, many of you might recognize this as usually having crushed potato chips or corn flakes on top. You are correct. I had neither of those handy, and opted for salty Ritz crackers. You may choose whichever floats your boat.
Sinful? Nah. More like heavenly!
Ingredients
1 bag (2 pounds) frozen cubed hash browns, partially thawed
8 tablespoons Kerrygold unsalted butter (divided use: 4 for soup and 4 for topping)
4 tablespoons Gold Medal all-purpose flour
¾ cup Lipton chicken broth
¾ cup whole milk
1 cup Daisy sour cream
1 can (7 ounces) chopped green chiles (optional)
2 cups Kraft shredded cheddar cheese
15 Ritz crackers
4 tablespoons butter (for topping)
Instructions
Preheat the oven to 350 degrees and spray a 9” by 13” baking dish with non-stick cooking spray.
Place the hash browns in a large bowl and allow them to thaw a bit while you prepare the other ingredients.
In a small saucepan, melt 4 tablespoons of butter over medium-low heat. Add the flour and stir with a whisk until the flour is completely incorporated into the butter. Cook for one minute, stirring constantly. Slowly add the chicken broth, stirring constantly to work out lumps. Allow the soup to cook for one minute to thicken. Then slowly add the milk. Stir to combine, and allow the soup to simmer and thicken for another minute. (Surprise! You just made cream of chicken soup without all of the junk that comes in a can.) Season with salt and pepper. Remove the soup from the heat. Allow it to cool for a moment.
Mix the sour cream into the soup. Add approximately ½ cup of the cheddar cheese to the soup and stir to combine. Pour the soup mixture into the bowl of potatoes. Mix the soup into the potatoes. Spoon the potatoes into the prepared baking dish. Spread green chiles on top of the potatoes if you decide to use them. Sprinkle the remaining cheese on top of the green chiles.
In a small bowl, crush the crackers. Melt the remaining 4 tablespoons of butter and mix it with the crackers. Distribute the crackers evenly on top of the cheese.
Bake for 1 hour. Tent the dish with foil halfway through the cooking time to prevent the potatoes from becoming too brown. Once out of the oven, allow to sit for at least 5 minutes before serving.
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Quick Tip: Popping this casserole under the broiler for a few minutes gives you an extra-crispy top layer.
Thank you to The Meaning Of Pie for this great recipe.
