Cheesy Canadian Bacon and Hashbrown Casserole
Try this tasty Cheesy Canadian Bacon and Hashbrown Casserole recipe.
Try this tasty Cheesy Canadian Bacon and Hashbrown Casserole recipe.
- Carbohydrate 69.1648174725668 g
- Cholesterol 660.635512382935 mg
- Fat 254.084992293302 g
- Fiber 0 g
- Protein 90.8405578343493 g
- Saturated Fat 142.648035078849 g
- Serving Size 1 1 Recipe (1786g)
- Sodium 8122.82643660102 mg
- Sugar 69.1648174725668 g
- Trans Fat 21.1097304302756 g
- Calories 2905 calories
Step-by-step
- Stir all the ingredients together.
- Place into a lightly greased casserole dish (9 x 13 in).
- Sprinkle top with 1 C cheese.
- Bake at 350 degrees for 45 min - 1 hour.
- Let cool a bit and serve.
Substituting fresh grated potatoes for frozen shredded hash browns alters the moisture balance significantly, requiring an extra pressing step to prevent a watery center. Casseroles combining starches, dairy, and cured pork emerged from mid-century communal cooking traditions where economical frozen convenience products streamlined large-scale catering. Frozen potatoes lack the surface starch of raw spuds, which means they absorb added fats like melted butter differently during baking without thickening the sauce naturally.
The Mechanics of the Bake
Commercial frozen hash browns are typically par-cooked before packaging, altering how they respond to heat compared to raw tubers. Baking this dish at 350 degrees Fahrenheit allows the canned soup and sour cream emulsion to heat through without breaking the dairy fats. Retaining one cup of shredded cheddar cheese for the final ten minutes prevents the proteins from over-browning and becoming bitter. Allowing the casserole to rest for fifteen minutes post-bake lets the internal temperature stabilize so portions hold their shape cleanly on the plate.
- Thaw frozen hash browns completely and press them in a clean kitchen towel if excess ice crystals form inside the bag.
- Dice onions finely to ensure they soften thoroughly within the 45-minute baking window.
- Monitor the top crust at the 45-minute mark to prevent excessive darkening of the cheddar cheese.
