Pioneer Woman’s Hash Brown Casserole

Pioneer Woman’s Hash Brown Casserole includes delicate hash browns that are encased in the most delectable, rich, and creamy cheese sauce with both melty Gruyere and cheddar cheese. The casserole is then finished with buttery cracker crumbs or crunchy cornflakes for a golden top.

Why You’ll Love This Hash Brown Casserole Recipe:

• No more soup from a can: With Easter on the horizon, I figured it was time to bring you a “grown-up” version of a hash brown casserole. This one is prepared from scratch and is 1,000 times better than versions using canned soup. This recipe for Hash Brown Casserole calls for a mornay sauce, which is essentially a béchamel sauce that is enhanced with shredded cheddar and Gruyere cheeses. You won’t have to guess what’s in this lusciously creamy sauce since it’s made from scratch, and the difference is noticeable in the flavor. I believe that this recipe for cheesy Hash Brown Casserole should win the award for yumminess, but I’ll let you be the one to make the ultimate decision on that.
• Flavor: Of course, even with its delightfully creamy texture, it’s simple for cheesy Hash Brown Casserole to slip into the category of being flavorless and unsatisfying; but, that won’t happen if you follow this recipe! This is not the same Hash Brown Casserole recipe that your grandmother used to make since it is perfectly seasoned with hints of Dijon mustard and Worcestershire sauce, salty chicken bouillon, onion powder, garlic powder, parsley, and both sharp cheddar and Gruyere cheeses.
• It is SO CREAMY: The hash browns in this recipe will have ample moisture from a copious amount of handmade cream of chicken soup that is used. Additionally, melted Gruyere and cheddar cheeses cause the cheese to melt and envelop every nook and cranny, resulting in the most savory, cheesy, and creamy casserole ever!
• Uses pantry staples: The best part about this straightforward hash brown casserole is that it makes excellent use of cupboard staples. Every component, except the milk (which you can replace with evaporated milk), may be stored for an extended period of time without going bad. This means that you can store the ingredients until you are ready to cook this casserole at a moment’s notice or whenever the cravings strike, which may be frequent in the future.
• Versatile: This flavorful Hash Brown Casserole straddles the delectable line between a breakfast meal and a side dish, which means that it can be served at any time of the day and with almost any cuisine. You may serve it with bacon and eggs for a leisurely Sunday brunch, or you can serve it alongside chicken or pork for a simple weeknight meal. It also means that you can practically include anything into it, from bacon or ham to sausage or even vegetables like broccoli, peppers, or peas.
• Make ahead: You are going to adore the fact that this simple hash brown casserole can be prepared in its entirety in advance, stored in the refrigerator for up to two days, and then just thrown into the oven to bake until it is gloriously cheesy perfection. This comes in quite helpful for preparing side dishes for holiday meals, taking supper to a friend, or providing food at funerals.
• Freezer friendly: You can also put the Hash Brown Casserole recipe together, freeze it, and then thaw and reheat it whenever you’re in the need of something cozy.

What is Hash Brown Casserole?

Hash Brown Casserole is also known as funeral potatoes, cheesy hash browns, party potatoes, Christmas potatoes, Ward party potatoes, or simply potato casserole. If you are not familiar with this dish, you may know it by one of these other names. It is a classic potato casserole that is covered in a cheesy sauce that is thick and creamy and then topped with more cheese and baked until bubbling and hot.

Where Did Hash Brown Casserole Come From?

In the 1950s, when “cream of soups” and casseroles were all the rage in the United States, Hashbrown Casserole rose to the top of the popularity charts. The first recipes for Hash Brown Casserole included frozen hash browns, condensed cream of chicken soup, mayonnaise, Parmesan cheese, and cheddar cheese. The mixture was spread in a baking dish before being topped with additional cheese and garnished with a topping of corn flakes, crushed potato chips, or crushed Ritz crackers.

What Are Hash Browns?

Hash browns, also known as hashed browns, are a popular breakfast food in the United States and the United Kingdom involving finely diced potatoes that have been cooked until browned. In both countries, hash browns are often referred to as hashed browns. According to historical records, hash browns were first introduced to diners in New York City in the 1890s, when they were included on breakfast menus.

What Ingredients Do You Need to Make Pioneer Woman’s Hash Brown Casserole?

• Hash Browns: For this dish, you will need 30 to 32 ounces of frozen hash browns that have been shredded. You have the option of purchasing either a 32-ounce bag or two 1-pound bags. If you are unable to locate a bag containing 32 ounces, then the bag containing 30 ounces will do just well in its place. Make sure that the hash browns do not have any additional seasonings added to them; otherwise, you will need to change the seasonings in the recipe. Onions or peppers that have been added are acceptable additions, though. You can prepare your hash browns, but the potatoes will need to be soaked and then very well dried before you can proceed (more on that below).
• Cream of Chicken Soup: This Hash Brown Casserole dish is so incredible. A roux is used as a base, and then milk, chicken broth, and cornstarch are whisked in to make a thick sauce. Because the oven will cause the sauce to lose some of its thickness, you should make sure the sauce is on the thicker side before you add it to the casserole. We begin by adding chicken bouillon, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, dried parsley, pepper, and lots of cheese to this delicious sauce.
• Cheese: I use freshly shredded cheddar because of its tangy richness, and I use Gruyere because of its nutty saltiness and its beautiful melting ability. You can get Gruyere in the section of your grocery store that is dedicated to specialty cheeses, most likely near the deli. You can use anywhere from 1 to 2 cups of shredded cheddar cheese in the casserole, but for an even more decadent and delicious flavor, I recommend using 2 cups. Please only use freshly shredded cheeses since the pre-shredded types are covered with anti-clumping chemicals, which prevents them from melting as effectively as freshly shredded cheeses do.
• Cream Fraiche: In my opinion, no meal is complete without a dollop of sour cream because of the delicious creaminess and faintly sour flavor it imparts. Even while full-fat sour cream melts more easily than nonfat, you can use nonfat provided you keep this information in mind. In the interest of full transparency, I must admit that I have not tried this Hash Brown Casserole with Greek yogurt.
• Topping: You can use Ritz crackers, panko bread crumbs, cornflakes, or even crushed potato chips, combined with melted butter. Alternatively, you may eliminate it and simply have a gorgeous crust of melted cheese on top.

How to Make Pioneer Woman’s Hash Brown Casserole

• Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch pan with nonstick cooking spray and set it aside.
• Melt the butter in a Dutch oven or very large pan set over medium heat (something that can fit all ingredients). Whisk in the flour to form a paste; continue cooking for another 2 minutes while stirring. Turn the heat down to low and then slowly whisk in the milk along with 1 1/2 cups of the chicken broth. Mix the remaining cornstarch with the chicken stock and add it to the Dutch oven or pan. Whisk in the Dijon mustard, the Worcestershire sauce, the chicken bouillon, and all of the spices and seasonings.
  
• Bring the sauce to a simmer while whisking it frequently until it has reached the desired consistency. Remove from the heat and then whisk in the cheddar and Gruyere until they have melted. Whisk in the sour cream. Mix in the thawed hash browns and continue stirring until everything is incorporated.
  
• Place the hash brown mixture in the prepared baking pan and spread it out in a uniform layer. Sprinkle evenly with 1 cup of shredded cheddar cheese. Mix melted butter and Ritz crackers together and sprinkle on top of the casserole until uniformly covered.
  
• Cover the casserole with foil and bake it for 40 minutes. Remove the foil and bake it for another 15 minutes or until the cheese has melted and it is hot and bubbling. Broil the top for 1 to 2 minutes, keeping a close eye on it to make sure it doesn’t burn.

Recipe Tips 

• Gruyere replacement: This Hash Brown Casserole dish is taken to the next level when enhanced with Gruyere. Gruyere is the ultimate melting cheese as it is sweet, somewhat salty, creamy, and nutty. In a word, it is amazing. If you need to make a substitution, replace the 1 cup of Gruyere with a 1/2 cup of freshly grated Parmesan that has been shredded very finely (similar to powder).
• Bouillon: The bouillon contributes an incredible amount of flavor to this dish. It consists mostly of dried vegetables, beef stock, a tiny amount of fat, salt, and spices. You can use chicken bouillon, bouillon powder, or better than bouillon – all of them should be used in the same proportions. You don’t need to dissolve the bouillon cubes in water before adding them to the sauce; all you need to do is give them a quick mash before adding them.
• Hash browns should be thawed: It is important to remember that frozen hash browns need to be thawed before being used.
• Drain the hash browns: Hash browns that have been thawed should be drained of excess fluid before being used in the casserole, as this will prevent the dish from becoming soggy.
• Do not rely just on shredded potatoes: Hash browns may be made at home, but first, the shredded potatoes need to be soaked in water and then well dried (see instructions in the post). However, because they are more dry, frozen hash browns are the best option.
• Chicken broth with a low salt content: If you don’t utilize chicken broth with reduced sodium, your casserole will turn out overly salty.
• Cook the flour for a total of two minutes: It may seem like two minutes is a long time, but you shouldn’t cut it short since you want to make sure that the raw wheat flavor is cooked out.
• Keep stirring while the sauce reduces: The sauce should have a consistency that is somewhat on the thicker side since it will become thinner after being roasted with the potatoes.
• More or less cheese, your choice: There is room for either 1 or 2 cups of cheddar cheese in the actual dish (plus the addition of 1 cup for topping). If you’re looking to save on calories, you may make the Hash Brown Casserole with only 1 cup of cheddar, but if you want to make the BEST, most indulgent casserole for company, use 2 cups of cheddar instead (plus 1 cup for topping).
• Halve the recipe: This dish serves a considerable number of people, and the leftovers are delicious! However, if you don’t want any leftovers, you may cut the amount in half using the arrows on the recipe card and bake it in a square pan that is 8 or 9 inches long.

Recipe Variations

• Cornflakes: Combine 2 cups of crushed cornflakes with 1/4 cup of melted butter and whisk until combined; sprinkle crushed cornflakes over the top of the dish before baking. Take your time and crush the cornflakes carefully; you don’t want to end up with tiny crumbs, but rather bigger bits that have a satisfying crunch.
• Potato chips: Crumble the required quantity of potato chips, preferably flavored potato chips like salt and vinegar, onion, or jalapeño, and sprinkle them on top of the casserole before baking it.
• Panko: Melt 1 tablespoon of butter in 1 tablespoon of olive oil over medium heat in a pan. To finish, add the panko and toss to combine. Continue to toast the crumbs until they get a golden brown color. If you brown the panko before baking it, you’ll end up with the most spectacularly crispy panko, just as I do in my Million Dollar Mac & Cheese.
• Bacon: While the casserole is baking in the oven, prepare the bacon according to package directions until it is crisp. Before serving, sprinkle the crumbled bacon on top of the dish.

Do I Have to Use Bouillon? 

I beg you, do not leave out the bouillon! It is the mysterious component that contributes a great deal of flavor to this recipe. In its most basic form, it consists of dried vegetables, beef stock, a tiny amount of fat, salt, and spices; in other words, it is salt with flavor! You might use chicken bouillon, bouillon powder, or even better than bouillon, but the proportions of each should be the same. Do not dissolve the bouillon cubes in water before mashing them up and adding them to the sauce. If you are using bouillon cubes, simply give them a quick mash before adding them.

Are Frozen Hash Browns Just Shredded Potatoes?

Because frozen hash browns are not the same thing as shredded potatoes, you cannot use them in place of shredded potatoes in this recipe for Hash Brown Casserole. Instead, you will need to use frozen hash browns. Hash browns that are sold frozen are prepared by steaming the potatoes, shredding them, blanching them in water or oil, and then individually flash freezing them. In this recipe for Hash Brown Casserole, using potatoes that have been through this multi-step procedure to eliminate excess moisture makes them an even better option to use than freshly shredded potatoes.

Can I Use Fresh Potatoes Instead Of Frozen Hash Browns?

You can’t simply use frozen shredded potatoes instead of ordinary shredded potatoes since they are so much drier than regular shredded potatoes. On the other hand, you may cook your hash browns by first submerging the potatoes in water and then allowing them to dry out.

Why is My Hash Brown Casserole Soggy?

If you use frozen hash browns instead of fresh potatoes, you will end up with crispy potatoes since the frozen hash browns won’t cook in the allotted amount of time. If you don’t let the hash browns thaw first, you run the danger of ending up with a casserole that is unfit for serving because it is too soggy or too moist.

Should You Thaw Hash Browns For Casserole?

It is best practice to let frozen hash browns thaw before cooking them, as is the case with all other ingredients. If you cook them while they are frozen, the heat will be distributed unevenly, and your hash browns may cook on the outside while the middle stays frozen. If you cook them when they are frozen, you run the risk of their becoming too mushy and/or watery.

How Long Does Leftover Pioneer Woman’s Hash Brown Casserole Last in the Fridge?

You should store the leftovers in the casserole dish that you used to create the Pioneer Woman Hash Brown Casserole. Simply, cover the dish with a lid or plastic wrap, and keep it in the refrigerator. After the casserole has been made, the leftovers can be stored in the refrigerator for as long as three or four days at the most.

How to Freeze Pioneer Woman’s Hash Brown Casserole

It is quite simple to double Pioneer Woman’s Hash Brown Casserole so that you can have one portion for supper right away and save the other portion for later. It is recommended to freeze it first before baking it.

• Follow the instructions for preparation and assembly up until the point where baking is described. If you want the topping to be crispier, refrigerate it separately and then add it immediately before baking the casserole. You can add the topping if you want the casserole to be completely put together.
• Allow the dish to completely cool before serving.
• Tightly cover the casserole in plastic wrap, then cover it with aluminum foil.
• Label it and freeze it for up to three months.
• When you are ready to consume the casserole, place it in the refrigerator and let it sit there for 24 to 48 hours until it is defrosted.
• Before putting the casserole in the oven, let it sit out at room temperature for half an hour.
• Bake for 45 minutes at 350 degrees Fahrenheit, and then uncover it and bake it for an additional 15 to 20 minutes, or until the cheese is melted and the dish is hot and bubbling.

How to Reheat Pioneer Woman’s Hash Brown Casserole

Reheating a hash brown casserole in the oven requires wrapping it in aluminum foil, and setting it in the oven at 350 degrees Fahrenheit for 45 minutes, or until it is bubbling and hot. Reheating individual servings in the microwave can also provide excellent results; however, the topping may lose some of its crunchiness during this procedure. Another method that can produce amazing results is using the oven.

Pioneer Woman’s Hash Brown Casserole Nutrition Facts

• Calories 261
• Total Fat 17 g
• Cholesterol 8.4 mg
• Sodium 264 mg
• Potassium 371 mg
• Dietary Fiber 1.6 g
• Sugars 1.8 g
• Protein 7.6 g
• Vitamin A 9.4%
• Vitamin C 10%
• Calcium 14%
• Iron 4.4%

Pioneer Woman’s Hash Brown Casserole

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American, Other world cuisine Courses:Sides, Dinner

Difficulty:BeginnerPrep time: 25 minutesCook time: 55 minutesRest time: 5 minutesTotal time:1 hour 25 minutesServings:10 servingsCalories:261 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Hash Brown Casserole includes delicate hash browns that are encased in the most delectable, rich, and creamy cheese sauce with both melty Gruyere and cheddar cheese. The casserole is then finished with buttery cracker crumbs or crunchy cornflakes for a golden top.

Ingredients

• Nonstick cooking spray
• 6 tablespoons unsalted butter (may substitute half with olive oil)
• 1/3 cup all-purpose flour
• 2 cups milk
• 2 cups low sodium chicken broth, divided
• 1 tablespoon cornstarch
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons EACH chicken bouillon and dried parsley
• 1 1/2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh chives or 2 teaspoons dried
• 1 1/2 teaspoons salt
• 1 teaspoon EACH onion powder and garlic powder
• 1/2 teaspoon pepper
• 2 cups freshly shredded sharp cheddar cheese
• 3 ounces (1 packed cup) freshly shredded Gruyere cheese (may substitute with ½ cup Parmesan)
• 1 cup sour cream
• 30 to 32 ounces frozen shredded hash browns, defrosted and patted dry

TOPPING

• 1 cup freshly shredded sharp cheddar cheese
• 3 tablespoons unsalted butter, melted
• 1 sleeve Ritz crackers, crushed

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch pan with nonstick cooking spray and set it aside.
   
2. Melt the butter in a Dutch oven or very large pan set over medium heat (something that can fit all ingredients). Whisk in the flour to form a paste; continue cooking for another 2 minutes while stirring. Turn the heat down to low and then slowly whisk in the milk along with 1 1/2 cups of the chicken broth. Mix the cornstarch with the remaining chicken stock and add it to the Dutch oven or pan. Whisk in the Dijon mustard, the Worcestershire sauce, the chicken bouillon, and all of the spices and seasonings.
   
   
3. Bring the sauce to a simmer while whisking it frequently until it has reached the desired consistency. Remove from the heat and then whisk in the cheddar and Gruyere until they have melted. Whisk in the sour cream. Mix in the thawed hash browns and continue stirring until everything is incorporated.
   
   
4. Place the hash brown mixture in the prepared baking pan and spread it out in a uniform layer. Sprinkle evenly with 1 cup of shredded cheddar cheese. Mix melted butter and Ritz crackers together and sprinkle on top of the casserole until uniformly covered.
   
   
5. Cover the casserole with foil and bake it for 40 minutes. Remove the foil and bake it for another 15 minutes or until the cheese has melted and it is hot and bubbling. Broil the top for 1 to 2 minutes, keeping a close eye on it to make sure it doesn’t burn.
   

Notes

• Gruyere replacement: This Hash Brown Casserole dish is taken to the next level when enhanced with Gruyere. Gruyere is the ultimate melting cheese as it is sweet, somewhat salty, creamy, and nutty. In a word, it is amazing. If you need to make a substitution, replace the 1 cup of Gruyere with a 1/2 cup of freshly grated Parmesan that has been shredded very finely (similar to powder).
• Bouillon: The bouillon contributes an incredible amount of flavor to this dish. It consists mostly of dried vegetables, beef stock, a tiny amount of fat, salt, and spices. You can use chicken bouillon, bouillon powder, or better than bouillon – all of them should be used in the same proportions. You don’t need to dissolve the bouillon cubes in water before adding them to the sauce; all you need to do is give them a quick mash before adding them.
• Hash browns should be thawed: It is important to remember that frozen hash browns need to be thawed before being used.
• Drain the hash browns: Hash browns that have been thawed should be drained of excess fluid before being used in the casserole, as this will prevent the dish from becoming soggy.
• Do not rely just on shredded potatoes: Hash browns may be made at home, but first, the shredded potatoes need to be soaked in water and then well dried (see instructions in the post). However, because they are more dry, frozen hash browns are the best option.
• Chicken broth with a low salt content: If you don’t utilize chicken broth with reduced sodium, your casserole will turn out overly salty.
• Cook the flour for a total of two minutes: It may seem like two minutes is a long time, but you shouldn’t cut it short since you want to make sure that the raw wheat flavor is cooked out.
• Keep stirring while the sauce reduces: The sauce should have a consistency that is somewhat on the thicker side since it will become thinner after being roasted with the potatoes.
• More or less cheese, your choice: There is room for either 1 or 2 cups of cheddar cheese in the actual dish (plus the addition of 1 cup for topping). If you’re looking to save on calories, you may make the Hash Brown Casserole with only 1 cup of cheddar, but if you want to make the BEST, most indulgent casserole for company, use 2 cups of cheddar instead (plus 1 cup for topping).
• Halve the recipe: This dish serves a considerable number of people, and the leftovers are delicious! However, if you don’t want any leftovers, you may cut the amount in half using the arrows on the recipe card and bake it in a square pan that is 8 or 9 inches long.
• Recipe Variations
• Cornflakes: Combine two cups of crushed cornflakes with a quarter cup of melted butter and whisk until combined; sprinkle crushed cornflakes over the top of the dish before baking. Take your time and crush the corn flakes carefully; you don’t want to end up with tiny crumbs, but rather bigger bits that have a satisfying crunch.
• Potato chips: Crumble the required quantity of potato chips, preferably flavored potato chips like salt-and-vinegar, onion, or jalapeño, and sprinkle them on top of the casserole before baking it.
• Panko: Melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a pan. To finish, add the panko and toss to combine. Continue to heat the crumbs until they get a golden brown color. If you brown the panko before baking it, you’ll end up with the most spectacularly crispy panko, just as I do in my Million Dollar Mac & Cheese.
• Bacon: While the casserole is baking in the oven, prepare the bacon according to package directions until it is crisp. Before serving, sprinkle the crumbled bacon on top of the dish.

Keywords:traditional, lunch, family