Banjo's Hash Brown Casserole
There’s a restaurant here in New Bern that has some pretty tasty Dutch potatoes, or as I call it hash brown 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 Hash Brown Casserole.
To my surprise, the Captain approved, and actually said my hash brown 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 Hash Brown Casserole. I hope you enjoy this cheesy goodness as much as we do!
Ingredients
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!
Instructions
1. 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.
2. 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! 🙂
3. 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.
4. 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.
5. Sprinkle remaining cheese on top.
6. Place uncovered in 350° oven for 45 minutes or until top is golden brown.
I never said it was healthy, but it sure is tasty!
For more delicious, quick and easy boat recipes, check out our What’s Cooking posts at https://sailingbanjo.com/category/whats-cooking. Also connect with us on Facebook, Patreon, Instagram and Twitter at sailingbanjo.