Breakfast - Hashbrown casserole without canned soup recipes

Author: Ronald Shephard  

This Homemade Cheesy Hash Brown Casserole is an easy side dish for breakfast, lunch, or dinner. Shredded hash browns and melted cheese make this comfort food dinner a favorite with everyone.

Hash Brown Casserole Without Soup

Hash Brown Casserole Without Soup
This hash brown casserole without soup will have you hooked the minute you take a scoop. It's a warm, comforting, all-around delicious casserole the whole family will love and it's so easy to make. Not to mention, this hash brown casserole is oh-so-cheesy, perfectly crispy, and is loaded with perfectly seasoned potatoes for an umami flavor simply you can't get in any other dish.
Provided by: Brendan Cunningham
Yields: 0 servings
Cuisine: Casserole
Number of ingredients: 11
  • 5 cups frozen shredded hash browns, thawed (8-10 pieces, depending on the size)
  • 1 cup half and half
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1/2 yellow onion chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried dill optional
  • 1 cup sour cream
  • 1 1/4 cup shredded sharp cheddar cheese and Monterey Jack blend (or any cheese you want)
  • Serving Size: 1 serving
  • Calories: 209 calories
  • Fat: 13 grams
  • Carbohydrate: 14 grams
  • Protein: 9 grams
How to cook:
  1. Heat the oven to 480°F (250ºC).
  2. Combine the half and half with the cornstarch in a small bowl, set aside.
  3. Heat the butter in a non-stick skillet and add the garlic and onion. Cook for 5 minutes or until the onion is translucent. Season with salt and pepper.
  4. Add the dill and cream mixture and cook for a couple more minutes or until it starts to get thick.
  5. In a bowl, combine the hash browns, cream mixture, and sour cream. Mix until well combined.
  6. Transfer the mixture to a baking tray and top with the shredded cheeses.
  7. Bake for 10-15 minutes, or until the cheese has melted.
Notes: Easy, Cheesy Hashbrown Casserole (no canned soup), Pour melted butter over the top of the cheese & potatoes. In same glass bowl used for the cheese & potatoes, whisk together sour cream, broth, …

Cheesy Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole Recipe
This Homemade Cheesy Hash Brown Casserole is an easy side dish for breakfast, lunch, or dinner. Shredded hash browns and melted cheese make this comfort food dinner a favorite with everyone.
Provided by: Jocelyn @ Inside BruCrew Life
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
  • 4 Tablespoons unsalted butter
  • 1 cup diced onion
  • 4 Tablespoons all purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup sour cream
  • 4 cups shredded cheddar cheese, divided
  • 1 - 30 ounce bag frozen shredded hash brown potatoes, thawed
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • *Optional Topping idea below
  • Calories: 313 calories
  • Carbohydrate: 20 grams carbohydrates
  • Cholesterol: 61 milligrams cholesterol
  • Fat: 21 grams fat
  • Fiber: 2 grams fiber
  • Protein: 12 grams protein
  • Saturated Fat: 12 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 781 milligrams sodium
  • Sugar: 2 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 6 grams unsaturated fat
How to cook:
  1. Preheat oven to 375 degrees. Spray a 9x13 casserole dish with nonstick spray.
  2. Melt the butter in a large saucepan. Add the onions and saute until soft.
  3. Sprinkle the flour over the mixture. Stir and cook for an additional minute.
  4. Whisk in the milk and broth slowly. Cook for a few minutes until thickened.
  5. Stir in the sour cream and 2 cups of shredded cheese until melted and creamy.
  6. Stir in the thawed potatoes, garlic powder, salt and pepper, and 1 cup of shredded cheese.
  7. Spoon into prepared pan. Sprinkle the remaining cheese on top.
  8. Cover with foil and bake for 30 minutes. Uncover and cook 10 minutes longer. Top with parsley and pepper and serve immediately.
Notes: Easy Hashbrown Casserole (No Cream of Soup), Set aside. Preheat oven to 350 degrees F. In a large mixing bowl, stir together hash browns, cornstarch mixture, sour cream. Season with salt and …

The Ultimate Hashbrown Casserole

The Ultimate Hashbrown Casserole
A classic side or potluck dish, this hashbrown casserole truly is the ultimate version! Made with mouthwatering flavor add-ins and no condensed soups!
Provided by: The Chunky Chef
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
  • 30 oz bag frozen shredded hashbrown potatoes, (thawed)
  • 3 cups diced smoked sausage
  • 1 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 2-3 Tbsp canned diced green chiles, (drained)
  • 4 Tbsp butter
  • 4 Tbsp all purpose flour
  • 2 cups whole milk
  • 2 cups chicken stock or broth
  • 4 cups shredded medium cheddar cheese, (divided)
  • 1 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • minced fresh parsley or chives, (for garnish (optional))
  • Calories: 485 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 F degrees. Lightly spray a 3 qt baking dish or skillet with non-stick cooking spray and set aside.
  2. In a large skillet, cook sausage until browned, about 5 minutes. Remove with a slotted spoon, reserving the drippings in the skillet, to a large mixing bowl with the thawed hashbrown potatoes.
  3. Add onion and bell pepper, cooking until soft, about 3-5 minutes. Remove to large mixing bowl with potato mixture, along with the green chiles.
  4. To same skillet, add butter and melt. Once melted, add flour and whisk to combine, cooking 1 minute. Slowly pour in milk and chicken stock, whisking as you pour. Bring to a boil, then reduce heat to MED-LOW and simmer, stirring often, until thickened to the consistency of a slightly thinned out condensed soup, about 5-10 minutes.
  5. Add 3 cups of cheddar cheese, stirring until melted and combined. Remove from heat and stir in sour cream, salt, pepper and garlic powder.
  6. Add cheese sauce to mixing bowl and stir to combine all ingredients. Transfer mixture to prepared baking dish or skillet.
  7. Sprinkle with remaining 1 cup of cheese, and bake 45-50 minutes, until bubbly and golden brown. If desired, garnish, then serve.
Notes: 15 Ground Beef And Potato Casserole Without Canned, Directions. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13×9-in. baking dish. …. Meanwhile, in a large skillet, cook …

Hashbrown Potato Casserole No Cream Soup

Hashbrown Potato Casserole No Cream Soup
This casserole recipe is also referred to as Funeral Potatoes. They're great for potlucks. They easy to make and it feeds a crowd.
Provided by: Paula
Total time: 52 minutes
Cook time: 40 minutes
Prep time: 12 minutes
Yields: 12 servings
Cuisine: American/Southern
Number of ingredients: 12
  • 3 tablespoons butter
  • ¼ cup onions (diced)
  • 3 tablespoons all-purpose flour
  • 1 and ½ cups chicken broth
  • 1 cup whole milk
  • 1 and ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 26 ounce hashbrowns (frozen but thawed)
  • ¼ teaspoon dried thyme
  • 2 cups cheddar cheese (shredded)
  • ½ cup sour cream
  • 1 and ½ cup potato chips (crushed, I used this brand)
  • Calories: 250 kcal
  • Carbohydrate: 20 g
  • Protein: 8 g
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Cholesterol: 34 mg
  • Sodium: 621 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Sub for Creamed Soup
  2. In a large pot over medium heat, add the butter and melt. Add the diced onion to the melted butter and cook until translucent about 5 minutes. (I used my Le Creuset 5 quart Braiser for this whole recipe, even put it in the oven.)
  3. Add the flour. Stir and cook for about 1 minute.
  4. Whisk in the chicken broth and milk and slowly bring to a boil. Reduce heat to simmer and simmer until the mixture thickens slightly. This will take 4 to 5 minutes. Whisk frequently.
  5. Casserole
  6. Remove your pan from the heat and stir in the cheese. Stir until the cheese melts.
  7. Add the sour cream, salt, pepper, thyme, and garlic. Stir until combined.
  8. Fold in the thawed hash browns and stir until combined.
  9. If the mixture isn't in an oven-safe pan, spread the mixture into a 9 x 13-inch baking dish that's been sprayed with non-stick spray.
  10. Combine the topping ingredients and sprinkle over the potatoes. Bake at 375°F for 30 minutes, or until hot and bubbly.
Notes: Hash Brown Casserole With No Canned Soup, Season with salt and pepper, to taste. Remove the pan from the heat. Remove pot from the heat and stir in the cheese and sour cream before adding …
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