Shortcut Hash Brown Casserole Recipe Is a Bit Different Than the Rest (4 Ingredients) by Donna John

This hash brown casserole recipe intrigued me, and I honestly doubted it would work or be any good. But with the limited, budget-friendly ingredients, preparing this potato casserole recipe was not that risky (it was not short ribs, beef tenderloin, lobster, etc.). Boy, am I glad I gave this casserole recipe a try! This is one that will be made not only for weeknight dinners, but served at special dinners like Thanksgiving, Easter and Christmas.

This hash brown casserole recipe is not typical because it uses frozen hash brown patties. To be honest, I've never purchased hash brown patties before. Now, I will look at them fondly when I'm trolling the freezer section.

This low-sodium, gluten-free potato casserole is not only a snap to prepare, it only has four ingredients. Here is your short shopping list: frozen hash brown patties, garlic powder, heavy cream and cheddar cheese. The potato patties are layered in a baking dish, seasoned with garlic powder, salt and black pepper, then get a bath in heavy cream. Bake for about 45 minutes (do not cover the pan), then at the end top with shredded cheese. So simple! The potatoes get tender and meld together to form a thinner, tasty, cheesy casserole you will crave.

My pack of hash brown patties came with 10. I saved the one remaining, but you could just crumble it over the top if you want to use the whole package.

Serve this simple hash brown casserole as a side dish with chicken, pork, beef, lamb or seafood. Get ready for the recipe requests!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

• 9 frozen hash brown patties
• 1/2 teaspoon garlic powder (or to taste)
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded

Here's how to make it: 

1. Put the hash brown patties in a single layer on the bottom of a 13x9-inch baking dish. (You do not need to thaw the hash brown patties before preparing the recipe.)
   
2. Season with salt, black pepper and the garlic powder. Pour the heavy cream over the top. (You could use evaporated milk instead of heavy cream.)
   
3. Bake in a preheated 350-degree F oven for about 45 minutes.
   
4. Top with the cheddar cheese. (For the meltiest cheese, grate it fresh instead of using prepackaged shredded cheese.)
   
5. Bake about 5 minutes more, or until the cheese melts. Sprinkle with parley flakes before serving, if desired. (You could cut the recipe in half and use a square baking dish.) Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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