Hasbrown Casserole
Great potluck potato side dish. Easy and delicious, I make it for every holiday event!
Great potluck potato side dish. Easy and delicious, I make it for every holiday event!
- Carbohydrate 11.2402705393057 g
- Cholesterol 70.4683333522903 mg
- Fat 29.0521394169157 g
- Fiber 0.00217517354221131 g
- Protein 13.739500261179 g
- Saturated Fat 14.8605828635701 g
- Serving Size 1 1 Serving (304g)
- Sodium 1668.46454401069 mg
- Sugar 11.2380953657635 g
- Trans Fat 3.27420969991823 g
- Calories 359 calories
Step-by-step
- Preheat oven to 350 degrees.
- Combine everything but cornflakes in a large bowl and season to taste.
- Coat a 9x13 baking dish with PAM and spread mixture in evenly.
- Sprinkle with remaining cheese and cornflakes.
- Bake for 1 hour or until brown and bubbly.
Operating within a strict budget and standard 9x13 glass baking dish requires relying on commercially frozen shredded potatoes that eliminate peeling and boiling costs while providing a uniform starch base. Thawing these potatoes completely before mixing prevents excess water from releasing into the dairy sauce during the bake, which stops the center from turning watery. Spreading the mixture evenly ensures uniform heat transfer across the entire pan surface.
Scaling this dish upward or downward demands careful management of thermal mass rather than simple linear multiplication. Doubling the recipe into a deeper roasting pan increases the required oven time significantly because heat takes longer to penetrate a thicker center, whereas halving the batch in the same footprint will cause the edges to overcook and dry out within forty minutes. Maintaining a consistent depth of approximately two inches guarantees that the interior reaches serving temperature at the exact moment the top crust turns golden brown at 350 degrees.
Swapping ingredients alters the moisture balance in predictable ways. Replacing canned soup with homemade bechamel reduces sodium levels but requires additional thickening agents like flour to support the heavy dairy and fat content without breaking. Substituting plain Greek yogurt for sour cream introduces more protein and less fat, which lowers the smoke point and creates a tangier flavor profile under prolonged heat exposure.
Crushed cornflakes on the upper layer provide an essential textural contrast against the soft potatoes underneath. Tossing these flakes in melted butter before application protects them from burning during the hour-long bake while sealing in the extra sharp cheddar sprinkled beneath them.
