Southern-Style Cheesy Hashbrown Casserole is one of the ultimate comfort food casseroles that I make, and this one has absolutely no canned soup. It is made with chunky-style hashbrowns, deliciously mild cheddar cheese, white sharp cheddar cheese, heavy cream, sour cream, minced carrots, chopped onions, and seasoned with Cajun seasoning, kosher salt, and freshly ground peppercorns. Then placed in a hot oven and baked to perfection until bubbly and lightly browned.
Southern-Style Cheesy Hashbrown Casserole is a favorite of the covered dishes here in the South; however, we have heard this fabulous iconic casserole using hashbrowns called by few different names in other regions. Such as Hashbrown Casserole, and even Funeral Potatoes in Utah. I don’t care what name you want to call it, and it’s so darn good!
Along time ago, I gave all my condensed canned soups the boot from my pantry, so this yummy casserole recipe for Southern-Style Cheesy Hashbrown Casserole is made from scratch, well all except those frozen hash browns of course. Now, some folks still prefer theirs with can cream of celery; there is nothing wrong with a shortcut here and there. I can tell you there are a few times I have taken that shortcut myself. Trust me, and it does save some time.
Did I ever tell you how hard it is to take a photo of a casserole? They never entirely turn out as pretty on film as they do on the dinner table, so I apologize ahead of time that this one isn’t exactly what I had in mind when taking the pictures today. The Florida sun is playing a bit of peek-a-boo today, and I was in a bit of a rush.
Southern-Style Cheesy Hashbrown Casserole is a deliciously creamy, cheesy, comfort food that I only make on special occasions because Y’all know some of these ingredients will hit my backside like nobody’s business if I ate it as often as I like to. So remember to enjoy your Southern-Style Cheesy Hashbrown Casserole, but enjoy with moderation ladies and gents!
Ingredients needed to make Southern-Style Cheesy Hashbrown Casserole
- Four tablespoons of unsalted butter
- 1/2 of a cup of minced carrots
- One medium sweet onion chopped
- 1/3 of a cup all-purpose flour
- 2 cups of warm half and half cream
- 8-ounces of sour cream
- 1/2 of a cup of chicken broth
- 1-32-ounce bag of chunky style hashbrowns
- 1 cup of freshly shredded mild cheddar cheese
- 1 cup of freshly shredded white sharp cheddar cheese
- One teaspoon of Cajun seasoning
- Kosher salt to own taste
- freshly ground black peppercorns to own taste
- panko breadcrumbs
- 4 tablespoons Unsalted butter
- ½ cup Minced carrots
- 1 Sweet onion chopped
- ⅓ cup All-purpose flour
- 2 cups Warm half and half cream
- 8- ounces Sour cream
- ½ cup Chicken broth
- 1-32- ounce Bag of chunky-style hashbrowns
- 1 cup Freshly shredded mild cheddar cheese
- 1 cup Freshly shredded white sharp cheddar cheese
- 1 teaspoon Cajun seasoning
- Kosher salt to own taste
- Freshly ground black peppercorns to own taste
- ½ cup panko breadcrumbs For topping
In a large metal skillet, on medium heat, melt 4 tablespoons of butter, add minced carrots and onions, cook until softened about 4-5 minutes.
Add the all-purpose flour to the softened onions and carrots, stir continuously for about 3-4 minutes to cook the raw flour taste out of the all-purpose flour, cut the heat to low heat.
Slowly add the warm half and half cream to skillet on low, careful not to curdle the cream, stir continuously while adding 8-ounces of sour cream, and 1/2 of a cup chicken broth, continue to stir off and on until the sauce reaches a smooth but creamy texture and thickens about 4-5 minutes.
In a large bowl combine the sauce from above with 1-32-ounce bag of chunky style hashbrowns, mild cheddar cheese, white sharp cheddar cheese, cajun seasoning, kosher salt, and freshly ground peppercorns to own taste.
Top with panko breadcrumbs, I actually used homemade breadcrumbs on mine, but the panko breadcrumbs are close enough to homemade and still taste great in the casserole dish.
Bake the Southern-Style Cheesy Hashbrown Casserole at 350 degrees F for 45-50 minutes uncovered until the bubbly and breadcrumbs are lightly browned.
Remove from oven and let cool for about 15 minutes before serving.
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