It’s just a few days away from one of my favorite times of the year, THANKSGIVING! Typing this recipe I’m getting super excited just thinking about it! What could be better than piles of delicious food, endless drinks, and great company? And I’m sure every person has those certain dishes that Thanksgiving wouldn’t be the same without. For me, this Hash Brown Casserole is a must-have every year.
This recipe is actually from my mom’s side. It’s been in the family for a while I believe, as have most of her southern dishes. The only time I ever eat this dish is for Thanksgiving because first off, it’s a heart attack on a plate, but mainly because there is something nice about looking forward to that one dish that you only eat once a year. And there are some side dishes in this world that were exclusively made for Thanksgiving and would be out of place anywhere else (unless maybe if you live in Mississippi or Georgia or something). But now that I’m thinking about it, this wouldn’t be bad as a BBQ or cookout dish, or maybe as a brunch side. Hmmmm….
I remember the first year I moved to New York was the first year I couldn’t go home for Thanksgiving. I also didn’t have many friends in the area so I didn’t have any way to celebrate. So, I decided to cook an entire pan of this delicious casserole along with my other favorite, Asparagus Casserole (stay tuned for a future blog post), and literally ate the entire thing to myself while watching food network and drinking copious amounts of wine. Real classy. I still don’t think my arteries have recovered, but it sure did make me feel better. Oh, have I mentioned this is the first year after moving to NYC that I’ll be going home for Thanksgiving? I’ve had to miss the last two Thanksgivings with my family, so all the more reason to be excited to eat this casserole with my family again instead of with Bobby Flay and Ida Garten (although I love them too).
So the reason why I made this dish a little early is because Matt’s friends and family had a Friendsgiving on Sunday, which honestly was even better than any real Thanksgiving you could ever imagine. There were POUNDS of food, and I actually just devoured the leftovers a few minutes ago. Im happy I got to use it as an excuse to cook this delectable casserole and have it twice in one week 🙂
Hash Brown Casserole (serves 10-12)
- 2 lbs frozen hash brown potatoes
- 2 cans cream of mushroom soup
- 1/2 cup butter, melted
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1/2 small white onion, sliced in quartered strips
- Salt and pepper to taste
- Parmesan cheese
Preheat the oven to 350. Let the frozen potatoes thaw slightly for easier handling. Mix everything except parmesan cheese and place in a casserole dish. Sprinkle with parmesan. Bake 1 – 1 1/2 hours until bubbly and lightly browned. Serve in heaping portions and enjoy!