The Delicious “Hashbrown Casserole” featured today on my blog is another blast from the past of the famous Casserole Queens of America usually made from frozen and pre-packaged ingredients…Today we have broken down the tasty and unfortunately unhealthy casserole and simply made it from scratch omitting the frozen hash browns, canned soups, and other prepackaged convenience food items.
I have a love for retro and vintage casseroles a mile long, however, my distaste for prepackaged convenience items far out ways my love for the recipes of the past. Over the years, I have broken down old recipes and revamping them to be more wholesome and healthy. My general rule of thumb for a few of my favorite retro recipes since they may still have a higher calorie content is to enjoy them on the Holidays… Guess what? It’s the Holidays and means it’s time to enjoy the things I love in a more healthy way with friends and family members.
So you are probably wondering what I changed and how I did it…The first step is leaving those prepackaged frozen Hashbrowns where they belong in the markets freezer, the second is walking by the canned soup section and not even making eye contact with that isle, skip over the processed cheeses as well, then bypass the normal brands of Corn Flakes that contain GMO’s and other unnatural ingredients.
What should you replace these items with? Freshly grated potatoes from your local trusted farmers or market, simple and delicious homemade from scratch cream of celery soup, low sodium broth or stock, real dairy products such as cheese and unsalted butter,and organic GMO certified free cereal flakes, trust me you and your family aren’t going to miss a one prepackaged, frozen or convenience ingredient when you taste this delicious rendition of the famous Retro Hashbrown Casserole.
Below you will find a more healthy version of an old-time favorite recipe for Hashbrown Casserole with simple direct and easy to follow instructions to make your own this Holiday Season.
Hashbrown Casserole from Scratch
- 6-8 medium to large Russet potatoes, peeled and grated
- 1 tablespoon of olive oil
- 1/4 teaspoon of garlic powder
- dash of black pepper
Directions for hash browns
- Preheat oven to 400 degrees
- Grate 6 to 8 russet potatoes (may be done with or without skins) Place a small part ( no more than 2 cups) into a clean dish towel or cheesecloth — using a firm squeezing motion remove all the excess water from potatoes and place in a large glass dish.
- Drizzle about 1 tablespoon of olive oil on potatoes and add 1/4 of a teaspoon of garlic powder and 1/8 of a teaspoon of ground black pepper and mix together to evenly coat potatoes with olive oil and spices. Place potato mixture on a large lightly oiled or nonstick baking sheet.
- Place the baking sheet in a preheated oven of 400 degrees.
- Bake uncovered and undisturbed for 8 minutes then flip over potatoes and bake another 8 minutes.
- Once done remove from oven and place on a heatproof area till ready for the next steps
Homemade Cream of Celery Soup
- 1 tablespoon of real unsalted sweet cream butter
- 1 small yellow onion, finely chopped
- 1 cup chopped good quality celery
- 3 tablespoons all-purpose unbleached flour
- 1 cup of low sodium vegetable broth
- 1/2 cup of half and half
- 1/2 teaspoon of kosher salt
- 1/8 teaspoon of freshly ground pepper
Directions for Cream of Celery soup
- Melt the butter in a Dutch oven over medium-high heat and cook the onions, celery, and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for about 1-2 minutes. Add the low sodium vegetable broth , half and half cream, kosher salt and fresh ground pepper, stir off and on.
- Increase the heat and bring it to a low simmer. Reduce the heat, simmer uncovered for 10 minutes. Add more salt to taste if desired
- Remove from heat to cool enough to place in a glass blender to completely purée to a smooth consistency. Once done set to the side till needed.
- 1 medium onion, finely chopped
- 8 ounces of Wisconsin-style Extra Sharp Yellow Cheddar, grated divided by 2
- 8 ounces of plain Greek yogurt or sour cream
- 2 tablespoons chopped fresh parsley
- kosher salt , to taste
- ground pepper, to taste
- 1 cup of Organic certified GMO-free cereal flakes, crushed
Directions and assembly of casserole
- Place pre-cooked hash browns in an extra-large glass bowl, add 1 medium onion that has been finely chopped, 4 ounces of grated Wisconsin style Extra Sharp Yellow Cheddar, 8 ounces of plain greek yogurt or 8 ounces of sour cream, homemade cream of celery soup, 2 tablespoons of chopped parsley, kosher salt and ground black pepper to taste, mix thoroughly to join all in ingredients.
- Lightly oil or spray a large glass baking dish before adding Hash Brown mixture, once Hash brown mixture has been added you may want to smooth out the mixture a bit before adding 4 ounces of grated Wisconsin style Extra Sharp Yellow Cheddar. Top Hashbrown Casserole with 1 cup of Organic certified GMO-free cereal flakes that have been crushed.
- Bake in a preheated 400-degree oven uncovered for 45-50 minutes, careful not to over brown Organic certified GMO-free cereal flake topping (you may want if over browning to lightly cover with foil the last 10 minutes)
- Once done remove from oven and enjoy a more healthy version of your favorite Retro Recipe!
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.