We love this delicious cheesy stove top casserole! The great part is that it’s quick to make and I don’t have to use the oven!
I love making casseroles and especially the ones where there is no cream of mushroom or condensed soups required! Depending on the brand of hashbrowns, your potatoes may soak in more of the milk mixture. If this happens, just add a little extra milk to get the desired creamy consistency!I usually use a sharp cheddar for this recipe but really, any type of cheese would work!
This makes a great side dish for dinner or breakfast!
Equipment
Ingredients
- 2 tablespoons olive oil
- 6 cups frozen diced hash browns
- ½ onion diced
- 2 cloves garlic minced
- 1 ½ teaspoons chopped fresh parsley chopped
- ½ teaspoon dry mustard powder
- salt and pepper to taste
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Heat olive oil in a large pan over medium high heat.
- Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
- Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
- Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
- Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This turned out great! I’ve made it twice. 1st time exactly as written not a crumb leftover. 2nd time I needed a quick one pan meal and decided to use this recipe & add to it. Before cooking the hashbrowns I put the onion, 1/2 a green bell pepper diced, 1 pound ground chuck and 1 tablespoon of W sauce in the pan until browned. Removed to a plate then followed the rest of the recipe minus the flour. Added the meat mixture in with Step #4. Tasted like Philly cheesesteak hashbrown casserole. Thank you so much for sharing this with us!!
That sounds delicious Mindy! Thank you for sharing.
I want the recipe for Cracker Barrels Cheesy Hashbrowns
Hi Teresa, here is the recipe you’re looking for. Let us know how it turns out for you! :)
https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/
I made this recipe and it came out kind of mushy. I had the potatoes straight from the freezer. It was still good everyone loved it. I had none left and had a few people ask for the recipe.
Is there anything I can use instead of flour, i need something gluten free, Thank You
You can use cornstarch but if you cook it too long it can loose it’s thickening power.
you could leave out the milk or add very little,don’t see any need for it anyway