Hashbrown Casserole
A delicious, easy casserole made with only 5 ingredients, perfect for vegetarians ,is gluten free and can be assembled ahead of time. Serve for dinner or even as a breakfast casserole!
Equipment
- 1 rectangular pan 9*13 pyrex dish
- 1 bowl
- 1 spatula
Ingredients
- 16 Hashbrown patties
- 1 can Cream of Mushroom or Chicken condensed soup,10.75 oz,304 gms
- 1.5 cup Sour Cream 12 oz
- 1.5 cup shredded Cheese any kind though Cheddar is preferred.
- 1/2 chopped onions
- melted butter
- crushed crackers or cornflakes or breadcrumbs for topping
Instructions
- Thaw Hashbrown patties in refrigerator before assembling
- in a 9*13 pan, place Hashbrown patties in a single layer.
- Drizzle with Melted butter/ghee
- Place a second layer of hashbrown on top of first and again drizzle with melted butter.
- Mix Cream of Mushroom/Chicken with sourcream, cheese and onions.
- Spread evenly on top of Hashbrowns.
- Crumble Crackers or corn flakes an mix with melted butter and sprinkle as a topping on top of soup,cheese mix.
- Bake at 350 F for one hour. Broil for few minutes if you want a golden crusty top.
Notes
Original recipe calls for Cream Of Chicken, since I wanted to make a vegetarian version of the casserole, I used Cream of Mushroom. Some of my readers have tried putting half of the soup, sour cream mixture on the first layer and then follow up with a second layer of hashbrown and top with remaining soup, sour cream and cheese mixture. I tried it this way as well and I prefer it like this. I feel the soup mixture soaks in better into the hashbrown this way.
Please use gluten free canned cream of mushroom soup for gluten free casserole.
Tried this recipe?Let us know how it was!