Hashbrown Casserole
One of my close friends Jess makes this for our potlucks all the time and I never get sick of it Best comfort food during the colder season This could be a main dish because of how hearty it is but usually used as a side
One of my close friends Jess makes this for our potlucks all the time and I never get sick of it Best comfort food during the colder season This could be a main dish because of how hearty it is but usually used as a side
- Carbohydrate 35.522757777329 g
- Cholesterol 99.5269455026354 mg
- Fat 38.1496192557293 g
- Fiber 2.6447082935969 g
- Protein 14.9336056754798 g
- Saturated Fat 22.2477337015229 g
- Serving Size 1 1 Serving (305g)
- Sodium 799.328247308673 mg
- Sugar 32.8780494837321 g
- Trans Fat 3.31648701568659 g
- Calories 535 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine all ingredients and mix well.
- Pour into prepared pan or dish.
- Sprinkle the top with more cheese
- Bake uncovered for 35 minutes.
- Bake with foil for 10 minutes at 450 degrees
- Remove foil and bake until the top browns just a little.
Thawing frozen diced potatoes completely before mixing prevents excess moisture from breaking the dairy emulsion during baking. When ice crystals melt inside a hot oven, they release water that separates the sour cream and condensed soup mixture into a watery film. Press the thawed potatoes in a clean kitchen towel to extract surplus liquid. This simple extra step guarantees a thick, cohesive binding agent that holds the ingredients together rather than a runny sauce.
Combining softened butter with sharp cheddar and rich sour cream creates a heavy base requiring a wide, shallow baking vessel. A 9x13-inch glass or ceramic dish exposes more surface area to dry oven heat. Deeper vessels trap steam underneath the cheese topping, which prevents the final browning stage from working correctly. Standard casserole pans fit this requirement without crowding.
Baking at 350 degrees Fahrenheit for 35 minutes cooks the interior components thoroughly without scorching the dairy solids. Covering the dish with aluminum foil during the initial phase shields the exposed cheese from burning early. Raising the temperature to 450 degrees Fahrenheit for the final 10 minutes renders the top layer crisp and deeply golden.
Leftovers keep safely in a refrigerator for up to four days when sealed in an airtight container. Reheat individual portions in a microwave at medium power to prevent the fat from separating out of the cheese sauce. Freezing baked portions is not recommended because thawed dairy emulsions turn grainy upon reheating.
