Banjo’s Hashbrown Casserole

Cheesy Hashbrown Casserole

There’s a restaurant here in New Bern that has some pretty tasty Dutch potatoes, or as I call it hashbrown casserole.  Recently, after a visit to said restaurant, I was reminded just how much our Captain loves this delicious cheesy dish.  Without delay, I set out on a mission to replicate it, or at least make something acceptable.  After researching several recipes online, I came up with my own version of what I am calling Banjo’s Hashbrown Casserole.

To my surprise, the Captain approved, and actually said my hashbrown casserole was better than the town favorite Dutch potatoes.  What?!  I will have to say it was pretty yummy.  Incidentally, not only is it pretty yummy, it is also super easy.  So, without further ado, I present Banjo’s Hashbrown Casserole.  I hope you enjoy this cheesy goodness as much as we do!

Banjo’s Hashbrown Casserole
  • 2 pounds frozen shredded hash browns
  • 1 pint (16oz) light sour cream
  • 1 can cream of chicken soup (I used the healthy request version)
  • 2 cups sharp cheddar cheese
  • 1 shallot diced or 1/2 cup yellow onion
  • 1 tsp Tony Chachere’s More Spice seasoning (I love this stuff…thank you SV Freya!) or chili powder and a little cayenne if you don’t have Tony C’s Spice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

*I think it would also be tasty with add ins such as diced ham or chicken, ground hamburger sausage, or turkey, and of course bacon! 

  1. Preheat oven to 350° and spray a 9 x 13 metal baking pan with cooking spray.  My spray of choice is always canola spray.  Also, I got a nice surprise by using the metal baking pan instead of glass…a crispy crust!  You can also use a glass dish, but I don’t know if it will yield the crispy crust like the non-stick metal baking pan does.
  2. Mix the frozen hash browns with all of the spices.  I did all of the mixing right in the pan.  No extra bowls to wash. Bonus! 🙂
  3. Add in the sour cream and cream of chicken soup and gently stir until thoroughly mixed.  It will be super thick.  If you need to add a teaspoon or so of water to get it all mixed up I think that will be fine.  I just kept stirring in a folding kind of motion until it was all mixed up without adding any water.
  4. Add in the most of the cheese, keeping out maybe a 1/4 cup to sprinkle on top.  Gently stir until the cheese is incorporated throughout the dish.
  5. Sprinkle remaining cheese on top.
  6. Place uncovered in 350° oven for 45 minutes or until top is golden brown.

I never said it was healthy, but it sure is tasty!

For more delicious, quick and easy boat recipes, check out our What’s Cooking posts.

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