SOUTHERN HASH BROWN CASSEROLE
What a deliciously cheesy hash brown casserole. A potato lovers dream! They're creamy and tart with a bit of sweetness from the oven. A crunchy Corn Flake top puts it over the top. So simple to make, it would be a great breakfast or dinner side dish.
Provided by Rainie Piccione
Categories Side Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. As mentioned above, thaw hash browns (or use refrigerator style hash browns).
- 2. In a large bowl, mix together hash browns, cheddar cheese, 1/2 cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
- 3. Spray a 9 x 11 or 9 x 13-inch pan or casserole dish with Pam or lightly grease the dish. This helps with clean up.
- 4. Pour mixture from the bowl into the pan and spread evenly with a spoon. Do not pack down tightly.
- 5. In a small bowl, mix together Corn Flakes and 1/4 cup melted butter. Mix together and spread on top of casserole.
- 6. Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.
GRANDMA CAROL'S SOUTHERN SWEET POTATO CASSEROLE
The best sweet potato casserole ever! This recipe was handed down to me by my mother-in-law. I get so many compliments on this dish and so many requests for this recipe. This really makes me look forward to Thanksgiving! You can use whatever chopped nuts you prefer.
Provided by LARTRAINER
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 45m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
- Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
- Bake casserole in preheated oven until topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 66.5 g, Cholesterol 55 mg, Fat 19.9 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 207 mg, Sugar 43.6 g
SOUTHERN SWEET POTATO CASSEROLE
This sweet potato casserole is a Southern classic. So sweet and delicious.
Provided by Mark Stroginis
Time 1h55m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
- Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
- Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
- Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
- Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
- Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
- Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 77.8 g, Cholesterol 81.1 mg, Fat 22.5 g, Fiber 6 g, Protein 7.5 g, SaturatedFat 10.5 g, Sodium 466.2 mg, Sugar 44 g
SOUTHERN STYLE POTATO CASSEROLE
Everyone has a recipe for this. I'm just adding my two cents. This came from a friend of the family. It goes great with just about anything, especially the next morning with eggs and bacon!
Provided by Michael Wodnicki
Categories Potato
Time 50m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Mix cream of chicken soup, sour cream, onion, and paprika until smooth. Stir in butter, cheese, and hash browns until well-blended.
- Pour into 9x13 baking dish.
- Gently mix corn flakes and melted butter. Top casserole.
- Bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 266.2, Fat 21.3, SaturatedFat 13, Cholesterol 53.4, Sodium 306.9, Carbohydrate 14.3, Fiber 0.8, Sugar 0.6, Protein 5.8
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- Place potatoes and 1 tablespoon of the salt in a Dutch oven with water to cover by 1 inch. Bring to a boil over high, and cook until potatoes can be pierced easily with a knife, about 15 minutes. Remove from heat. Drain well, and return potatoes to Dutch oven. Mash potatoes with a potato ricer or potato masher until very smooth. Stir in egg yolks, 1 at a time. Stir in cream, butter, both cheeses, white pepper, and remaining 2 teaspoons salt until smooth. (Cheese may not melt completely.) Transfer mixture to a lightly greased 13- x 9-inch broiler-proof baking dish, and let cool to room temperature, about 1 hour. While potatoes are still soft, smooth top with an offset spatula or create a decorative pattern with a spoon, if desired. Cover with aluminum foil, and chill until ready to bake, up to 1 day ahead.
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- Combine cream of chicken soup, sour cream, chopped green onions, black pepper, salt, garlic powder and 3 tablespoons of the butter, (melteplus 1/2 cup of the cheddar cheese in a large bowl. Mix with a spoon.
- Pour in frozen potatoes and toss to coat with the soup mixture. Spray a 9 x 13 baking dish with cooking spray and spread the potatoes in the dish. Combine the two cups of crushed cornflakes with the remaining 3 tablespoons of melted butter and sprinkle over potatoes. Add remaining 1/2 cup of cheese on top.
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