Easy Cheesy Hashbrown Casserole with Heavy Cream
This easy, cheesy hashbrown casserole recipe delivers a rich and flavorful dish every time. It works with a variety of cheese and spice combinations. Below we list two versions - a classic combination of sharp cheddar, paprika, oregano and garlic powder and a Mediterranean inspired version with feta cheese, garlic and dill.
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Servings: 6 servings
Ingredients
Cheddar Cheese Version
- 30-32 oz frozen hashbrowns grated type*
- 1 teaspoon olive oil to grease dish
- 4 tablespoon butter divided, cut in knobs (optional)
- 3 large eggs
- 1 ¼ cup heavy cream
- 8 oz shredded cheddar cheese about 1 ½ cups
- 1 teaspoon garlic powder or to taste
- 1 teaspoon paprika or to taste
- 1 teaspoon oregano or to taste
- kosher salt to taste
- black pepper to taste
Feta Cheese Version
- 30-32 oz frozen hashbrowns grated type
- 1 teaspoon olive oil to grease dish
- 4 tablespoon butter divided, cut in knobs (optional)
- 3 large eggs
- 1 ¼ cup heavy cream
- 8 oz feta cheese crumbled
- 3 cloves garlic minced
- 1 tablespoon fresh dill finely chopped plus more for garnish
- 1 tablespoon fresh oregano finely chopped, plus more for garnish
- black pepper to taste
- salt to taste, only if feta is not salty
Instructions
Cheddar Cheese Version
- Pre-heat the oven to 375 F. Grease the casserole dish with olive oil and dot with half the butter (optional).
- In a bowl beat the eggs and the seasoning and stir in the heavy cream.
- Spread half of the hashbrowns as a single layer, then top them with half of the cheddar. Pour over half of the eggs and cream mixture. Repeat with the remaining ingredients. Finish with a sprinkle of cheddar and dot with remaining butter (optional).
- Bake for approximately 40 minutes, possibly a bit longer if needed. The casserole is ready when it slightly separates from the sides and the hasbrowns are beginning to crisp up around the edge.
Feta Cheese Version
- Perform steps 1 and 2 from previous version (add the minced garlic and herbs into the eggs and cream mixture).
- Spread half of the hashbrowns as a single layer, then top them with the crumbled feta cheese. Pour over half of the eggs and cream mixture. Repeat with the remaining hashbrowns and pour over the remaining cream mixture. Finish by dotting with butter or a drizzle of olive oil (optional).
- Bake for approximately 40 minutes, possibly a bit longer if needed.
Video
Notes
We recommend a round 9 inch casserole dish with a 2.5 inch depth which gives the perfect thickness for cheesy hashbrown casserole. Or use a similarly sized dish for the amount of ingredients in this recipe (area of about 64 square inches and volume of about 159 cubic inches). If you end up using 9x13 inches rectangular dish expect the thickness of the casserole to be less due to the larger area over which you spread out the ingredients.
*If you can, allow the hashbrowns to thaw in the bag on the counter before you begin assembling the casserole. This will speed up the cooking.
Nutrition
Serving: 1slice
