A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken. —James Dent

I saw two birds in the sun eating icecream today. They were basking-robbins.

My favorite three words are: June, July, August.

A bad day camping is still better than a good day at work.

“In this house, we do real: we do mistakes and we do love.”

“I don’t have ducks. I don’t have a row. I have squirrels, and they’re at a rave.”

Hashbrown Casserole

Hashbrown Casserole Recipe

yield: 10 SERVINGS
prep time: 10 MINS
cook time: 45 MINS
total time: 55 MINS

This easy, cheesy hashbrown casserole takes only minutes to throw together, and is a favorite side dish for holiday dinners, weeknight dinners, and potlucks alike. Total comfort food!

Ingredients

• 32 ounces frozen hashbrowns, thawed
• ½ cup (113 g) unsalted butter, melted
• 10.25 ounce can cream of chicken soup
• 16 ounces sour cream, full fat
• ½ cup (71 g) finely chopped yellow onion, about 1 small onion
• 8 ounces cheddar cheese, shredded (about 2 cups)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
2. In a large bowl, stir together all of the ingredients until thoroughly combined.
3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving. Sprinkle with chopped fresh parsley or chives, if desired.

Notes:

Frozen Shredded Hashbrowns – The hash browns should be thawed before using so that the dish bakes evenly. You can also use the diced hashbrowns if you’d like. I do not recommend using fresh potatoes, as there would be too much excess moisture.

Cream of Chicken Soup – You can also substitute cream of mushroom soup.

Sour Cream – You can substitute full-fat, plain Greek yogurt.
Cheddar Cheese – The classic pick for this type of casserole and you can use sharp cheddar cheese or mild, but you can also use other cheese varieties, too. Other good options are mozzarella, gouda, Montery Jack, and Colby cheese.

Turn it into Funeral Potatoes – Simply add a topping of crushed cornflakes or Ritz crackers for extra taste and texture.

Spice it up – Stir in a 4-ounce can of green chiles to give this casserole a kick and southwest flavor. Make-Ahead – You can assemble this casserole in the baking dish, cover it with plastic wrap, and refrigerate for up to 2 days before baking.

Storage – Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.

You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.

---

ONE POT HASHBROWN CASSEROLE

yield: 8 SERVINGS
prep time: 10 MINS
cook time: 45 MINS
total time: 55 MINS

Easy hashbrown casserole recipe, homemade with simple ingredients in one pot in oven. Rich and creamy. Loaded with shredded potatoes, sour cream, cheese.

Ingredients

• 1 bag Hashbrowns, Frozen, 32 oz. bag, Thawed and patted dry of excess water
• 1 can Cream of chicken soup, 10.5 oz. can
• 1/2 cup Cream cheese, 8 oz. package, Softened at room temperature, Full fat
• 3/4 cup Sour cream, Full fat
• 1 tsp Onion powder
• 1 tsp Garlic powder
• Salt , To taste
• Pepper, To taste
• 2 cups Cheddar cheese, Shredded, Full fat, Divided
• 1/3 cup Butter, Unsalted, Melted

INSTRUCTIONS

1. Mix together hashbrown potatoes, cream of chicken soup, cream cheese, sour cream, onion powder, garlic powder, salt, pepper, half the cheddar cheese in a large casserole dish (9×13) and spread it out evenly.
   Note: You can mix together these ingredients in a large bowl and then spread it in a greased casserole dish.
2. Top mixture with remaining cheddar cheese.
3. Pour melted butter on top but do not mix.
4. Bake at 350 degrees F for 35-40 minutes or until butter is all absorbed and cheese is melted and bubbly.
5. Optional: Turn on the "Broil" setting and broil for 2-4 minutes for a crunchy cheese topping. Enjoy!


---

SAUSAGE & CREAM CHEESE HASH BROWN BREAKFAST CASSEROLE

Author: Plain Chicken Yield: 10 people Prep Time 15minutes minsCook Time 40minutes minsTotal Time 55minutes mins

Sausage & Cream Cheese Hash Brown Breakfast Casserole – All of my favorite breakfast foods in one easy casserole! Hash browns, sausage, cream cheese, cheddar cheese, eggs, milk, garlic, onion, salt, and pepper. Can make ahead of time and refrigerate or freeze for later. Can split between two pans and bake one and freeze one for later. This breakfast casserole is great for breakfast, lunch, great for brunch, potlucks, tailgating, and any upcoming holiday breakfasts! SO GOOD!

Ingredients:

• 2 lb hot breakfast sausage
• 2 (8-oz) packages cream cheese, room temperature
• 1 (30-32oz) bag frozen shredded hash browns
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 2 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk

Instructions:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. Stir together cooked sausage and cream cheese. Set aside.
4. Add hash browns to skillet and cook until lightly brown.
   Place hash browns in bottom of lightly greased 9×13-inch pan.
   Top with sausage/cream cheese mixture and shredded cheddar cheese.
   Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
   **Cover and refrigerate at this point if baking later.**
5. Bake, uncovered, for 40 to 50 minutes.

Notes:

Can assemble casserole ahead of time and refrigerate overnight or freeze for later. To bake after freezing, thaw completely and bake as directed above. Can split casserole between two pans and bake one now and freeze one for later. Can substitute turkey sausage for pork sausage/ I used Jimmy Dean hot sausage.

---

https://preppykitchen.com/hashbrown-casserole/

cracker-barrel-hashbrown-casserole-recipe

Read more