Cream Cheese Hashbrown Casserole
Last weekend while I was in Gatlinburg for a conference, my mom and I wandered into the Paula Deen Store. The entire store was essentially a shrine to butter (butter-flavored lip balm, anyone?), but guess what else I found.
A veggie apron! I know the text is hard to read, but it says “Eatin my veggies, y’all.” If it hadn’t been child-sized I would have needed to buy it.
I can’t say this Cream Cheese Hashbrown Casserole recipe is a good representative of my usual veggie-heavy cooking, but hey, sometimes a pile of potatoes covered in a ridiculously unnecessary amount of cheese is exactly what the doctor ordered. *Correction: Sometimes a pile of potatoes covered in a ridiculously unnecessary amount of cheese is exactly what Paula Deen ordered.
This casserole ended up being one of those “pick your poison” situations because casserole isn’t exactly the type of food that provides a bounty of nutrients and good things to sustain you. That’s just not the point. The poison I chose was cream cheese, which I can identify the origins of, while the alternative for hashbrown casserole is typically cream of mushroom soup, which I most definitely cannot identify the origins of. Needless to say, I really think I came out on top in this round of “pick your poison” by choosing the cream cheese over the more common choices of things like cream of mushroom soup and Tide Pods. (P. S. To those of you who are still upset that I ended a sentence with a preposition earlier in this paragraph, make this casserole and you will feel better.)
If you try this Cream Cheese Hashbrown Casserole at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
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Cream Cheese Hashbrown Casserole
Creamy, cheesy comfort food at its best! This hashbrown casserole uses no "cream of anything" soup and instead replaces it with plenty of cheese, plus onions and mushrooms. Perfect for a weekend breakfast, this classic, Southern-inspired casserole is ready and on the table in less than an hour!
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 8 oz. white mushrooms (sliced)
- salt & pepper
- 12 oz. cream cheese (1 1/2 blocks)
- 2 tbsp Worcestershire sauce
- 26 oz. frozen hashbrowns (thawed)
- 1 heaping cup shredded sharp cheddar cheese
- chives (optional)
Heat olive oil in a large pot on the stovetop at medium-high. Add diced onion and sliced mushrooms, season with salt and pepper as desired, and cook until softened, about 10 minutes.
Stir in cream cheese and Worcestershire sauce and lower heat to medium. Stir until cream cheese is completely melted and smooth. Add thawed hashbrowns and cook for another 5 minutes.
Transfer to a greased 2-quart baking dish, top with shredded cheese, and bake at 350 for 20 minutes. Serve with chopped chives if desired.
I can tell this would be a hit at any potluck! I genuinely love my veggies, but you’re totally right – sometimes you just need potatoes and cheese.
Absolutely! And I totally agree with you about the potluck success. Casseroles are always a hit, especially when they’re drowning in cheese.
You had me at “cream cheese”! These look so delicious, and casseroles are always a crowd-pleaser!
Yes!! Cream cheese makes everything better.
This is such a comfort food for me. We had it often at family holiday dinners.
We always had it on Christmas morning! With monkey bread!
Oh my. Potatoes and cheese. Oh yeah!
Maybe the best way to just about anyone’s heart! 😉
Peachy @ The Peach Kitchen
This looks amazing!
My mouth is watering! Going to have to try this! Pinning for larer!
Thanks so much for dropping by! Enjoy!
It looks really tasty. Even though my mom is from the south, she didn’t serve casseroles when we were growing up. I started having them at my in-laws’ house. I love them!
Most casseroles are basically just starch and cheese, so if you ask me… what’s not to love, right?!
This sounds and looks absolutely delicious – my mouth is watering!
Thanks for stopping by!
Deborah Hunter Kells
Very well put together mix of ingredients. I love the simple but tasty. Good one!
Thank you! Yes, I love a simple ingredient list too!
Erica @ Coming Up Roses
I’m drooling…this sounds phenomenal!!!
Thanks so much!
This looks delicious! I will totally be enduring my lactose intolerant pains to make and eat this. Also, you are ADORABLE in that cute apron!
Thank you! I wish the apron had been available in an adult size. DIY, maybe?? I’ve been a little concerned lately that I’m headed into lactose intolerance as well, and I’m experimenting with lactose-free cream cheese for a different recipe right now. Maybe it would work here too?
This looks delicious! Definitely trying next weekend 🙂
You’ll have to let me know how it goes!