Stampede Hashbrown Casserole

Ingredients

For the casserole

• 2 lb (900 g) frozen shredded hash browns, thawed
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 can (10–10.5 oz / 285–300 g) cream of chicken soup
• 1½ cups sour cream
• ½ cup whole milk
• 1 large egg
• 1 medium yellow onion, finely diced
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon dried parsley
• ¼ teaspoon cayenne pepper, optional

Optional Stampede additions

• 1 cup cooked, crumbled breakfast sausage
• ½ cup cooked bacon, chopped
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• 2 green onions, sliced
• ½ cup diced ham

Optional Stampede additions

• 1 cup shredded cheddar cheese
• 1 cup crushed cornflakes
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley

Instructions

Step 1: Thaw the hash browns

1. Place the frozen hash browns in the refrigerator several hours ahead of time or overnight.
2. Once thawed, gently squeeze out excess moisture using clean kitchen towels or paper towels.
3. Why this matters: Excess water can make the casserole loose and prevent the potatoes from developing a deliciously rich texture.

Step 2: Prepare the oven

1. Preheat your oven to:
2. 375°F (190°C).
3. Grease a 9 × 13-inch baking dish generously with butter or nonstick cooking spray.

Step 3: Prepare the onion and garlic

1. Melt 1 tablespoon of butter in a skillet over medium heat.
2. Add:
3. diced onion
4. minced garlic
5. bell peppers, if using
6. Cook for approximately 4–5 minutes , stirring occasionally, until the onion becomes soft and fragrant.
7. Remove from the heat.
8. This quick sauté gives the vegetables a deeper flavor than simply mixing them into the casserole raw.