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Hash Brown Casserole – A Thanksgiving requirement

Hash Brown Casserole - A Thanksgiving Requirement
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It doesn’t matter if you are eating it fresh from the oven on Thanksgiving evening, or cold from the fridge on the day after, this Hash Brown Casserole will not disappoint! You can eat it the way it is, put it on a leftovers sandwich, mix turkey in, or cover it in hot sauce. There are very few things that don’t work with this dish.

All of our Thanksgivings recipes are favorites. Hash Brown Casserole, however, is always near the top of the list. The cheddar, sour cream, and Cream of Potato Soup mix together in ways that really surprised me. The hash browns soak up a bit of the soup mixture and blend the whole dish together. This is usually the first casserole dish that is empty.

If you would like to make an easy adjustment to this recipe, you can substitute in most “cream of” soups for the Cream of Potato Soup. We have tried it with Cream of Mushroom and Cream of Chicken and both were really good. The basic of Cream of Potato, however, is still the favorite.

This is a casserole that you can make a couple of days before hand and just reheat it when you need it. If you do, make sure that you cover it with aluminum foil before putting it in the oven to reheat and heat it until the cheese and soup mix is bubbling.

Keep in mind, this dish is made two times to feed over 100 people. If you cut everything in half then you will have what you need for one casserole. Having a backup casserole already done might be nice to have though!

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Hash Brown Casserole - A Thanksgiving Requirement
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Hash Brown Casserole

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
CourseMain Course
CuisineAmerican
KeywordThanksgiving
Servings: 2 Casseroles
Author: Mom Adkins

Ingredients

Auflaufmasse

  • 2,7 kg Frozen Hashbrowns thawed
  • 345 g Butter melted
  • 3 Dosen Cream of potato Soup
  • 690 g Sour Cream or half Schmand, half Creme fraiche
  • 675 g Shredded Cheddar
  • 3 TL Salt
  • ¾ TL Pepper

Topping

  • 165 g Cornflakes crumbled
  • 165 g Butter melted

Instructions

  • Break up the hashbrowns into tiny pieces.
  • Mix with the butter, soup, sour cream, cheddar, salt and pepper. Put it all in a casserole form.
  • Sauté the cornflakes in the butter and pour on top of the potatoes in the casserole.
  • Back in the oven at 175 degrees for ca. 30-40 minutes.
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Key Lime Pie – Adkins Thanksgiving Special

Key Lime Pie
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Thanksgiving is a special time in America. Each family has their own recipes that they use to celebrate. Each generation does something to make it their own, knowing that the next generation will do the same thing. For me, this was adding Key Lime Pie.

Pecan Pie is entirely too sweet for my taste, even though the rest of my family seems to love it. Also, I know that Pumpkin Pie isn’t everyones cup of tea. The solution was to make my favorite pie from my time in American. Therefore, we added Key Lime Pie to our dessert table.

As important as traditions are for Thanksgiving it was more important for us to make it our own. Since we are in Germany we wanted to include things that taught our kids about their heritage and things that remind me of my time in America.

The first time we did this I just made one small Key Lime Pie and it was gone in no time. Since then we have done a little more each year until we ended up with this recipe. We celebrate with about 100 people, so if you are a smaller group you might want to cut the recipe in half. You might even want to go smaller than that.

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Key Lime Pie
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Key Lime Pie

Although this isn't a typical Thanksgiving dessert, it is something that we do for those who don't have anything else. The fact that it is my favorite pie also might have played a hand in that decision!
Prep Time30 mins
Total Time30 mins
CourseDessert
CuisineAmerican
KeywordThanksgiving
Servings: 2 Pies
Calories: 553kcal
Author: Mom Adkins

Ingredients

Fuer den Boden:

  • 250 g Ladyfingers
  • 150 g soft Butter

Fuer die Fuellung:

  • 200 g Cream Cheese
  • 2 Lime
  • 2 packs Vanilla Sugar
  • 1 pack Lemon Jello
  • 100 g Sugar
  • 500 ml Cream

Instructions

  • Finely chop the lady fingers and mix them into a dough with the soft butter. Cover the bottom of a springform pan with the dough and flatten it with your hand.
  • Mix the Jello with 1 cup of cold water and let it soak for 10 minutes. Heat, but don't boil, while stirring until the powder has dissolved. Let it cool, but not set.
  • Mix the cream cheese, juice of a lime, sugar, vanilla sugar and jello in a bowl and fold in the whipped cream. Spread the cream on the crust and put it in the fridge overnight.
  • Before serving, cut the second lime into slices and decorate the pie with it.
  • Enjoy!