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Food // Panko encrusted Hash brown Casserole

by - 9:00 AM

We totally stayed in this year for New Years, and we totally enjoyed ourselves.  (I) Decided to have a New Years Eve fancifed brunch for two: Champagne*, hash brown casserole, and shrimp & grits. Was my first time making** the hash brown casserole, which was super easy to make (WINNING); and OH MY that bad boy was effing DELICIOUS! Since this is such a rich and decadent dish, I tried using as much organic and natural ingredients*** as possible.

 Fresh out the oven.  Look at that tasty crunchy panko bread topping covering all those cheesy yum yum flavors. 

 Sample bite portion cause you know, cook's privileges

All platted & ready to be devoured. 

*Not pictured is, probably, the two glasses of champagne I partook while making this.

*I took some liberties and smashed up the recipe making it mine. Most recipes I saw called for a cornflake topping. Cuase I'm way too fancy for my own good, I decided its panko bread crumb topping or go home.

**The lady at ringout was all "you sure you want to use organic products, cause your casserole aint go be good* . MAAM, take thee processed food eating self away.  


Ingredients (I used mostly organic and natural ingredients. You can always substitute with other brands)
  • 1  (16-ounce) package of Alexia organic hash browns
  • 2/3 (16-ounce)  container of natural  sour cream
  • 2  cups  (8 ounces) The Fresh Market shredded Cheddar cheese
  • 1  (10 3/4-ounce) can of cream of chicken soup
  • 1  small organic onion, finely chopped
  • 1/4 teaspoon organic black ground pepper
  • 1/4 organic garlic powder
  • 1/4 organic sea salt
  • 1 1/2  cups Private Selection panko bread crumbs
  • 1/4  cup Smart Balance Organic melted butter
  • Smart Balance Cooking Oil

Make it

  • In a large bowl stir together first 5 ingredients; and by large bowl I mean the biggest dang on bowl you own.  Seriously, you will thank me later. Add in black ground pepper, sea salt, and garlic for taste. I used only 1 cup one of the cheddar cheese in this step.
  • Spoon  mixture into a lightly greased 14- x 10-inch baking dish. Sprinkle on the remaining cheddar cheese then cover the entire thing with the panko bread crumbs. Drizzle evenly with butter.
  • Bake at 350° for 1 hour or until bubbly.

-Sidenote: make sure to either leave your hash browns in the fridge or take them out to thaw. Or you can be like me and quick thaw by running hot water over the package. Classy right :)
{recipe based on letsentertain.net via myrecipes.com}

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