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Hashbrown Casserole from Scratch

This Delicious “Hashbrown Casserole”  is another blast from the past of the famous Casserole Queens of America, usually made from frozen and pre-packaged ingredients. I have broken down the tasty and unfortunately somewhat unhealthy casserole and built 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 methods 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 more healthily with friends and family members.

 

This Delicious “Hashbrown Casserole”  is another blast from the past made with fresh all-natural ingredients and no canned goods!So you are probably wondering what I changed and how I did it. The first step is leaving those prepackaged frozen Hashbrowns in the market’s freezer this time; 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 standard 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.

Sidenote: I am doing this to try to be a bit more healthy. However, trust me, I have used all those prepacked items, canned soups, and regular cornflakes and survived over the years. Will my health kick last? I have no clue.

 

 

 

 

Hashbrown Casserole from Scratch

  • 6-8 medium to large Russet potatoes,  peeled and grated
  • 2-3 tablespoons of olive oil
  • 1/4 teaspoon of garlic powder
  • dash of black pepper

Directions for hash browns

  1. Preheat oven to 400 degrees
  2. Grate 6 to 8 russet potatoes (may be done with or without skins) Place a small part no more than 2 cups of potatoes in 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.
  3. Drizzle about 2-3 tablespoons of olive oil on potatoes, add 1/4 of a teaspoon of garlic powder, 1/8 of a teaspoon of ground black pepper and mix to evenly coat potatoes with olive oil and spices.
  4. Place potato mixture on a large, lightly oiled, or nonstick baking sheet.
  5.  Place the baking sheet in a preheated oven at 400 degrees F.
  6. Bake uncovered and undisturbed for 8 minutes, then flip over potatoes and bake another 8 minutes.
  7. Once done remove from oven and place on a heatproof area till ready for the next steps

 

 

Homemade Cream of Celery Soup

  • 2 tablespoons of real unsalted sweet cream butter
  • 1 small yellow onion, finely chopped
  • 1 cup  chopped good quality celery
  • 3tablespoons 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

  1. 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.
  2. 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
  3. 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.

 

 

Other ingredients

  • One 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 

  1. Place pre-cooked hash browns in an extra-large glass bowl, add one 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, two tablespoons of chopped parsley, kosher salt and ground black pepper to taste, mix thoroughly to join all in ingredients.
  2. 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 mix 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.
  3. Bake in a preheated 400-degree oven uncovered for 45-50 minutes, careful not to over-brown Organic certified GMO-free cereal flake topping.
  4. Once done, remove from oven and enjoy a more healthy version of your favorite Retro Recipe.

 

 

 

 

 

#Hashbrown #Casserole from #ScratchRecipe
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5 from 14 votes

Hashbrown Casserole from Scratch

This Delicious “Hashbrown Casserole”  is another blast from the past made with fresh all-natural ingredients and no canned goods!
Prep Time25 mins
Cook Time1 hr
Cool10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Keyword: 15 Bean, Hashbrowns, Hasshbrown Casserole
Servings: 12 People
Calories: 369kcal
Author: hmccallum

Ingredients

Hashbrown Casserole from Scratch

  • 8 large Russet potatoes, peeled and grated
  • 3 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • course ground black pepper to own taste

Homemade Cream of Celery Soup

  • 2 tablespoons unsalted butter
  • 2 medium onion diced, reserve 1/2
  • 1 cup celery chopped
  • 2 tablespoons all-purpose flour
  • 1 cup low sodium vegetable broth
  • ½ cup half and half cream
  • kosher salt to own taste
  • course ground pepper to own taste

Other ingredients

  • 8 ounces Wisconsin-style Extra Sharp Yellow Cheddar, grated divided by 2 + more if desired
  • 8 ounces plain Greek yogurt or sour cream
  • 3 tablespoons chopped fresh parsley
  • kosher salt to own taste
  • ground black pepper to own taste
  • 1 cup Organic certified GMO-free cereal flakes, crushed

Instructions

Directions for hash browns

  • Preheat oven to 400 degrees F°
  • 8 russet potatoes (may be done with or without skins) Place a small part no more than 2 cups of potatoes in 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 2-3 tablespoons of olive oil on potatoes, add 1/4 of a teaspoon of garlic powder, 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 at 400 degrees F. 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

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.

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, 3 tablespoons of chopped parsley, kosher salt and ground black pepper to taste, mix thoroughly to combine 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. Once done remove from oven and enjoy a more healthy version of your favorite Retro Recipe.

Nutrition

Serving: 01 | Calories: 369kcal | Carbohydrates: 52g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 1144mg | Fiber: 4g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 2mg

 

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29 Comments

  • Reply
    Traci
    December 16, 2019 at 11:22 am

    Love love love from-scratch hash browns and comfort food doesn’t get more comfy than this! Great recipe, perfect for gatherings 🙂

    • Reply
      hmccallum
      December 18, 2019 at 12:34 pm

      That’s awesome to hear Tracy! Your comment made my day.

  • Reply
    Jamie
    December 16, 2019 at 11:15 am

    This is such a creative way to use hashbrowns! I love how you included a homemade recipe for cream of celery soup. Homemade is always better!

    • Reply
      hmccallum
      December 18, 2019 at 12:38 pm

      Thank you so much, Jamie! I hope you enjoy it.

  • Reply
    Julie Zimmerman
    December 16, 2019 at 10:57 am

    Delicious, made this Hashbrown Casserole from Scratch for the family. Thanks for sharing

    • Reply
      hmccallum
      December 18, 2019 at 12:38 pm

      Thank you so much, Julie!

  • Reply
    annie
    December 16, 2019 at 10:42 am

    I can’t tell you how much I love hash browns! This hash brown casserole looks delicious and I would be grabbing a spoon and not sharing haha!

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