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!
- 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.
- 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! 🙂
- 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.
- 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.
- Sprinkle remaining cheese on top.
- Place uncovered in 350° oven for 45 minutes or until top is golden brown.
For more delicious, quick and easy boat recipes, check out our What’s Cooking posts.