Hashbrown Casserole Recipe

If I were stuck on a desert island with only one food to sustain me, it would be potatoes. They are the most versatile food in existence – boiled, roasted, grilled, fried, and if all goes to mush, mashed. A vehicle for meat, condiments and other vegetables.

I know my sister feels the same way, because once when we were kids, our parents took us out for Sunday lunch, and I got to witness her ordering a veggie plate with four different kinds of potatoes: fries, potato salad, mashed potatoes and hash browns.

Our love for potatoes? It’s deep-rooted, baby. Especially for potatoes with cheese.

If you’ve ever been to a Southern Baptist potluck (or breakfast at Cracker Barrel), you know the power of this baked cheesy-potato goodness. No one can resist it. And it’s about as simple as casseroles come.

Hashbrown Casserole

        1 (10.25-ounce) can condensed cream of chicken soup
        2 cups (8 ounces) Colby Jack cheese, grated
        1/2 cup (1 stick) unsalted butter, melted
        1/2 cup finely chopped onion
        1 1/2  teaspoons salt
        1/2 teaspoon black pepper
        1 to 2 teaspoons garlic powder (optional)
        2 pound bag frozen shredded hash browns
        1/4 cup chicken broth

1 Preheat oven to 350 degrees F. Grease a 13″ x 9″ baking dish with nonstick cooking spray. Set    aside.
2 In a largest mixing bowl, combine the soup, 1 1/2 cups of cheese, butter, onion, salt, pepper and garlic powder, if using.
3 Fold in half of the frozen potatoes. Add the chicken broth, and fold in the rest of the potatoes.
4 Transfer the mixture to the prepared pan. Sprinkle the remaining 1/2 cup cheese on top.
5 Bake for 50-55 minutes, until heated through and top is browned.