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.
Ingredients
- nonstick cooking spray
- 6 tablespoons unsalted butter may substitute half with olive oil
- ⅓ cup all-purpose flour
- 2 cups milk
- 2 cups low sodium chicken broth divided
- 1 tablespoon cornstarch
- 1 ½ teaspoon Dijon mustard
- 2 teaspoons each chicken bouillon and dried parsley
- 1 ½ teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh chives or 2 teaspoons dried
- 1 ½ teaspoon salt
- 1 teaspoon each onion powder and garlic powder
- ½ teaspoon pepper
- 2 cups freshly shredded sharp cheddar cheese
- 3 ounces freshly shredded Gruyere cheese (1 packed cup) 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
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9x13-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 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.
- 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.
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.
- 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.
Nutrition
Calories: 438kcalCarbohydrates: 24gProtein: 16gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 90mgSodium: 718mgPotassium: 439mgFiber: 1gSugar: 4gVitamin A: 985IUVitamin C: 8mgCalcium: 427mgIron: 1mg
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