INGREDIENT GENERATOR RECIPES

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SECRET INGREDIENT HASHBROWN CASSEROLE - SOUTH YOUR MOUTH



Secret Ingredient Hashbrown Casserole - South Your Mouth image

A creamy, cheesy hashbrown casserole recipe made with French onion dip instead of sour cream that’s even better than Cracker Barrel’s!

Provided by Mandy Rivers | South Your Mouth

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Number Of Ingredients 8

1 30-oz bag frozen hashbrown potatoes
1 can cream of onion soup
1 pint French onion dip (see notes)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 8-oz block cheddar cheese
1/4 cup butter, melted

Steps:

  • Allow hashbrowns to defrost just long enough to loosen the shreds so that the potatoes can be stirred into the other ingredients. When I’ve let them completely defrost they tend to break up too much when stirred (such as in the pictures above!).
  • Shred cheese then set aside about one cup to top the casserole with before baking. Preheat oven to 350 degrees.
  • Combine cream of onion soup, French onion dip, salt, garlic powder and pepper in a large mixing bowl then stir well. Add cheese (reserving 1 cup for later) and potatoes then gently fold to combine.
  • Spoon mixture into a greased 13x9 casserole dish then top with remaining cheese. Drizzle melted butter over cheese then bake at 350 degrees for 50-55 minutes or until golden brown and bubbly around the edges. Enjoy!

SECRET INGREDIENT HASHBROWN CASSEROLE - SOUTH YOUR MOUTH



Secret Ingredient Hashbrown Casserole - South Your Mouth image

A creamy, cheesy hashbrown casserole recipe made with French onion dip instead of sour cream that’s even better than Cracker Barrel’s!

Provided by Mandy Rivers | South Your Mouth

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Number Of Ingredients 8

1 30-oz bag frozen hashbrown potatoes
1 can cream of onion soup
1 pint French onion dip (see notes)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 8-oz block cheddar cheese
1/4 cup butter, melted

Steps:

  • Allow hashbrowns to defrost just long enough to loosen the shreds so that the potatoes can be stirred into the other ingredients. When I’ve let them completely defrost they tend to break up too much when stirred (such as in the pictures above!).
  • Shred cheese then set aside about one cup to top the casserole with before baking. Preheat oven to 350 degrees.
  • Combine cream of onion soup, French onion dip, salt, garlic powder and pepper in a large mixing bowl then stir well. Add cheese (reserving 1 cup for later) and potatoes then gently fold to combine.
  • Spoon mixture into a greased 13x9 casserole dish then top with remaining cheese. Drizzle melted butter over cheese then bake at 350 degrees for 50-55 minutes or until golden brown and bubbly around the edges. Enjoy!

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