Friday, November 25, 2011

Recipe for Hashbrown Casserole

This tastes a lot like the one at Cracker Barrel. You can prepare it the night before, leave it covered in the fridge overnight, and pop it in the oven to bake in the morning. This is my adaptation of this recipe.

2 lbs shredded potatoes (no need to peel if you scrub them clean) *
1 16 oz tub of sour cream
1/4 cup butter, melted *
1 medium onion, diced small (about 1/2 cup) *
1 packet chicken gravy mix
2 cups shredded sharp cheddar cheese *
1 tsp salt
1/4 tsp pepper

Mix all ingredients in a large bowl. Transfer to a 13x9 inch baking pan and bake at 350 degrees for about 40 minutes, or until golden.

* Note: If you have an electric shredder (I like this one), you can use it to shred all these ingredients, which significantly cuts down on prep time. For the butter, simply shred fridge-cold instead of melting it. 


  1. Grating (shredding) butter is a brilliant idea! Thanks :) Would that work for cakes and biscuits (cookies) too?

  2. Any recommendations where to get all-natural chicken gravy mix? Most of the stuff I see is pretty yuck in terms of ingredients. Can't wait to try this!!!

  3. THIS would put a dampner on your Hashbrown Casserole plans...

  4. I haven't even tried it yet, but would definitely give 5 stars just because it omits canned cream soup. Seems like every recipe for any casserole in America calls for the nasty, sodium-laden mess.

  5. This looks yummy! I read this story this morning- and wanted to know your thoughts???

  6. gen2revstruth, yes, it does! But I usually use heavy cream in place of using milk and butter - much faster and less clean-up.

    Diana, I use Simply Organic Roasted Chicken Gravy Mix. Whole Foods carries it, or you can order it on Azure.

  7. The cream of chicken version is also called funeral potatoes in the Mormon culture, and is a church potluck staple. I'm not Mormon, but I have extended family who are.


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