This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Hashbrown potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

If there are any two things that are meant to be together, it’s potatoes and cheese. Whether it’s this Cheesy Scalloped Potatoes and Ham, potato soup, Crockpot Cheesy Potatoes, or cheeseburger casserole, you really can’t go wrong with this delicious combo!

Hashbrown casserole, also known as funeral potatoes, is a classic way to enjoy cheesy potatoes! Traditional hashbrown casserole is made with frozen hashbrowns that are baked with cream of chicken soup and topped with cheese.

This cheesy hashbrown casserole recipe is just as delicious but instead of using cream of chicken soup we’re throwing together a makeshift version made up of chicken broth, sour cream, half-and-half, and a few simple seasonings! It’s a quick and easy side dish that takes 10 minutes to prep and is guaranteed to be a hit at any party!

What is the difference between hashbrown casserole and funeral potatoes?

There isn’t any! Hashbrown casserole and funeral potatoes are just two names for the same dish.

You might also hear them called cheesy potato casserole, party potatoes, cheesy hashbrowns, cheesy potatoes, or just “wow, this is really good!”

Ingredients for hashbrown casserole:

• Hashbrown Potatoes: I use frozen hashbrown potatoes to keep the prep of this recipe super easy. No need to thaw them first!
• Cheddar Cheese: I recommend shredding your own cheese for the best texture. Pre-shredded cheeses contain an anti-caking agent that can cause a graininess when melted.
• Chicken Broth: I use low sodium chicken broth. If you use regular chicken broth, you’ll want to adjust the amount of salt you add yourself.
• Sour Cream and Half-and-Half: a rich, tangy, and creamy base for the cream sauce.
• Seasonings: you’ll use a simple blend of onion powder, salt, and black pepper.
• Crushed Corn Flakes and Melted Butter: makes up a buttery, crispy, and crunchy topping for the potato casserole.

How to make hashbrown casserole

1. Make the filling: Mix together hashbrowns, cheese, broth, sour cream, half-and-half, and seasonings.
2. Assemble the casserole: Spread the mixture into a greased 9×13″ baking dish and top with additional cheese. Stir together Corn Flakes and melted butter in a bowl, then spread that mixture over the top of the casserole.
3. Bake: Cover and cook at 350ºF for 30 minutes, then uncover and cook for an additional 15 minutes.

Hashbrown Casserole FAQs

Variations

• Add veggies. You can boost the nutrition of this cheesy hashbrown casserole by mixing in whatever veggies you like! Try broccoli, peas, frozen mixed veggies, bell peppers, onions, mushrooms, or even jalapeños for a kick of spice. If you are adding veggies, I recommend pre-cooking and draining them to rid them of excess moisture. You don’t want a watery casserole.
• Add meat. Make this classic side dish into a more complete meal by adding whatever protein you like. Try it with cooked diced ham, ground beef, shredded chicken, bacon, sausage, you name it!
• Swap the cheese. I love the flavor of cheddar cheese in this but use any melty cheese you like. Colby jack, pepper jack, Monterey jack would all be delicious.
• Use a different topping. You can swap the cornflakes for Panko breadcrumbs, crushed Ritz crackers, or even crushed potato chips.

More cheesy potato dishes you’ll love

• Crockpot Cheesy Potatoes
• Cheesy Potato Casserole
• Crockpot Scalloped Potatoes
• Twice Baked Potato Casserole with Ham

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Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 381cal

Author Ashley Fehr

Ingredients

• 2 lbs frozen hashbrown potatoes (900 grams, cubed or shredded)
• 2 cups shredded cheddar cheese (divided) 120 grams
• 1½ cups low sodium chicken broth*
• 1 cup sour cream
• 1 cup half and half
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups crushed Corn Flakes (or swap for Panko bread crumbs) 70 grams
• ¼ cup melted butter

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9×13" pan.
• In a large bowl, stir together hashbrowns, 1½ cups cheese, broth, sour cream, half and half, onion powder, salt, and pepper. Spread into prepared baking dish.
• Sprinkle remaining ½ cup cheese on top.
• In a medium bowl, stir together Corn Flakes and butter. Spread evenly over the top.
• Cover and bake for 30 minutes, or until hot, then uncover and bake 15 more minutes until golden and bubbly. Serve.

Video

Notes

*If using regular chicken broth, you will want to reduce the salt in the recipe.

Prepping ahead of time:

To prepare the hashbrown casserole ahead of time, prepare it as instructed but don’t add the topping. Instead, cover with plastic wrap and store in the refrigerator for up to 2 days or wrap it in freezer wrap and store it in the freezer for up to 2 months.

When you’re ready to bake, thaw the casserole in the fridge if frozen, add the topping, then bake as directed. Since the casserole will be cold, you may need to add some extra baking time.

Nutrition

Serving: 155grams | Calories: 381cal | Carbohydrates: 49g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 633mg | Potassium: 382mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1202IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 12mg

The post Hashbrown Casserole appeared first on The Recipe Rebel.

So I love lemon desserts. I’m all for the sweet and tangy combination!

On the other hand, I’ve actually never really been a fan of lemon in savory dishes. I think that it’s really, really easy to do badly.

But I was browsing one of the cookbooks I got from my Grandma’s house after she passed away (the same cookbook that these amazing Fudge Puddles are from!) and I saw this Honey Lemon Chicken recipe.

I actually must have passed over the fact that there’s a whole pile of lemon juice in the recipe, because I put it on the menu plan.

When I realized there was lemon juice in the sauce I was a little nervous, but — you guys — I’m a total convert!

This is a recipe for those who think they don’t like savory lemon recipes. The lemon is not overpowering, but it is definitely there.

This Honey Lemon Chicken has an incredible, tangy flavor that is totally balanced out by the honey, soy sauce and garlic. It is awesome over some plain cooked rice with a side of steamed veggies (if that’s your thing!).

How to make Honey Lemon Chicken:

1. Coat your chicken — to get that crispy coating like your favorite takeout joints, we use crushed Corn Flakes and season with salt and pepper. See my tips below for other variations.
2. Bake your chicken just until done — a meat thermometer is the best way to get it just right! You’re looking for 165 degrees F in the thickest point.
3. Make your sauce — this couldn’t be easier! Just whisk it up in a large glass measuring cup (or bowl), and microwave in 40-60 second intervals on high, whisking each time, until thickened. You do need to keep close to the microwave and watch that it doesn’t bubble over — be sure to leave a few extra inches of space in your dish!
4. Combine the two! You can either put the chicken in a bowl and pour the sauce over, or you can serve the sauce on the side and dip the chicken in if you like it extra crispy.

Variations on this Honey Lemon Chicken:

• Want to add some veg? Throw some on the baking sheet with the chicken! Broccoli or green beans would work great with this meal.
• Don’t have Corn Flakes? Swap for Panko bread crumbs — they are my other choice for truly crispy coatings!
• Want a milder flavored sauce? Swap out some of the lemon juice for chicken broth.
• Want to use less butter? Swap out some of the butter for chicken broth.
• Want to use less sugar? Swap our some of the honey for chicken broth.

Updates from the original Honey Lemon Chicken recipe:

Originally, the recipe called for the sauce being added to the pan with the chicken after the chicken was crispy.

When I was retesting this recipe, I found that the chicken then became overcooked, and the coating was not crispy any longer.

For that reason, I switched up the recipe and now bake the chicken just until crispy but still juicy, and while that’s going down I microwave my sauce until thickened, stirring regularly. This way, I get the best of both worlds!

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Baked Honey Lemon Chicken

Baked Honey Lemon Chicken: Skip the takeout and go for this healthier baked Honey Lemon Chicken! So easy and such great flavor — We’re adding this to our regular rotation! www.thereciperebel.com

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 559cal

Author Ashley Fehr

Ingredients

• 3 chicken breasts cut into 1.5" pieces (about 1 lb)
• 4 cups Corn Flakes crushed, or Panko crumbs
• 1 tsp salt
• pinch of pepper
• 1 egg lightly beaten
• 3/4 cup melted butter
• 3/4 cup honey
• 1/2 cup lemon juice
• 2 tbsp low sodium soy sauce
• 2 tbsp corn starch
• 2 tsp minced garlic

Instructions

• Preheat the oven to 350 degrees F.
• Place the Corn Flakes, salt and pepper in one large freezer bag. In another large freezer bag, place the chicken. Add the egg to the bag with the chicken, seal, and turn to coat the chicken in the egg. Transfer the chicken to the bag of Corn Flakes. Seal, and turn to coat completely.
• Place chicken in a single layer on a greased rimmed baking sheet and bake for 20 minutes.
• Meanwhile, combine the butter, honey, lemon juice, soy sauce, corn starch, and garlic with a whisk until combined. Microwave on high in 45-60 second intervals, stirring each time, until thickened. (*Watch carefully at the microwave in case it starts to bubble up)
• Pour over cooked chicken and serve with rice or noodles.

Video

Nutrition

Calories: 559cal | Carbohydrates: 55g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 161mg | Sodium: 1205mg | Potassium: 529mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1115IU | Vitamin C: 13.9mg | Calcium: 22mg | Iron: 6.3mg

The post Baked Honey Lemon Chicken appeared first on The Recipe Rebel.

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It always happens this way.

I plan out my recipes (and make, photograph and schedule them) sometimes months in advance. And then at the last minute, weeks before a holiday arrives I suddenly start to feel guilty that I haven’t brought you enough cutesy holiday-themed recipes.

I start to panic. What can I possibly make?!? I don’t have time. I should just forget about it, move on. The people don’t need another birds nest cookie recipe!

And often, I do move on, and forget about it, and you get something boring like soup. Or stew. Or a one pot pasta.

But this time… I guess I changed my tune.

I figured I definitely needed an excuse to buy a giant bag of mini eggs (don’t we all?!?) and the kids would love them. And maybe I’d even let them help me make a batch for Easter (if there were any mini eggs still around by then).

I wasn’t sure how to go about making these. I thought I would use these No Bake Christmas Tree Cookies as a base, and just shape them into little nests. But then I realized that nests aren’t green, so I’d have to fill them with something brown and that seemed silly.

Brown. I can do brown. Peanut butter, chocolate and, oooo — Corn Flakes!

These cookies are a cross between my 2 favorite no bake cookies — the traditional, chocolate and oats, and those insanely delicious butterscotch corn flake cookies.

I thought I would need some glue to hold my eggs in my nest and I love the way toasted coconut looks so much like a nest, so I had big plans to make an indent, fill it with chocolate, rim with toasted coconut and THEN add my mini eggs…. but you know, life happened and I got lazy. Which makes these a pretty unoriginal version of a Birds Nest Cookie but I’m okay with that.

If you want to go all out, feel free to do the whole melted-chocolate-toasted-coconut shebang. And then send me a sample to taste test

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Easter No Bake Birds Nest Cookies (with Mini Eggs!) + VIDEO

These No Bake Birds Nest Cookies are made with oats, corn flakes, mini eggs, peanut butter and are perfect for Easter or Spring! The kids will go nuts for them! Includes step by step recipe video

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 cookies

Calories 268cal

Author Ashley Fehr

Ingredients

• 1 1/2 cup butterscotch chips
• 1 1/2 cups chocolate chips
• 3/4 cup smooth peanut butter not natural
• 2 cups rolled oats
• 2 1/2 cups coarsely crushed corn flakes
• 72 mini eggs

Instructions

• In a large bowl, melt together butterscotch chips, chocolate chips and peanut butter.
• Stir in oats and corn flakes until combined.
• Drop by heaping tablespoonfuls onto wax paper lined baking sheets (you’ll need two) into 24 mounds. Immediately press 3 mini eggs into the center.
• Let cool completely before storing in the refrigerator for 1-2 weeks or the freezer for up to 3-4 months.

Nutrition

Calories: 268cal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 275mg | Potassium: 119mg | Fiber: 2g | Sugar: 20g | Vitamin A: 485IU | Vitamin C: 5.4mg | Calcium: 28mg | Iron: 7.7mg

The post Easter No Bake Birds Nest Cookies appeared first on The Recipe Rebel.

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Is school back in session where you are? Here, school starts this week and although our oldest girl is only in Nursery School one morning a week, I can just imagine the chaos that comes as you get multiple children ready for their first day!

Clothes, lunches, school supplies, buses or carpools, earlier bedtimes and earlier mornings…

I have to admit though, I have always loved September and it’s not just because my birthday is coming! I always loved school and I always loved school supplies. I guess maybe that’s part of the reason being a teacher was such a great fit for me.

Now, though, I’m home cooking, baking and photographing up a storm with my 1 and 4 year old girls and I’m missing having an excuse to go out and buy alllllll the colored pens and sticky notes. Next year we’ll be there, but this year all I need to send is a healthy snack with 2 food groups.

Hence these Healthier Chocolate Peanut Butter No Bake Cookies! We’ve got grains and protein covered easily — peanuts have more protein than any other nut! And I will probably throw in a piece of fruit or some veggies for good measure. Done and done!

I had some requirements for this healthier version of no bake cookies. I don’t like my no bake cookies to be so sticky that they end up stuck all over your hands, and I want some texture. I didn’t want to end up with just a gooey pile of oats, but since I was cutting out refined sugar, getting there took some trials!

These cookies are naturally sweetened with honey and peanut butter, with oats, chopped peanuts and crushed corn flakes for some crunch. They will definitely keep those active kids going throughout the day!

*NOTES:

• I tested this recipe 3 times, and this was my favorite variation! We love the texture the corn flakes and peanuts give the recipe, but you can swap out corn flakes for extra oats if you like.
• Use certified gluten-free oats and gluten-free cereal (or omit and substitute for more oats) for a gluten-free cookie, and
• These cookies are best at room temperature and will last quite a while that way! If you need to keep them longer than a week, I suggest freezing them and then taking out however many you need for lunches that week and storing them in an air tight container on the counter. When they’re cold, they get very firm and chewy, but at room temperature they are perfect!

What are your favorite school snacks? I’m always looking for more ideas!

*This post is sponsored by The Peanut Bureau of Canada! Thanks for supporting brands that support The Recipe Rebel (and let me bring you healthy treats like this one!).

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Healthier Chocolate Peanut Butter No Bake Cookies

These Chocolate Peanut Butter No Bake Cookies are made better for you with no refined sugar, and a boost of protein from peanut butter, peanuts and oats! Just 10 minutes prep and easily made gluten-free.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 cookies

Calories 203cal

Author Ashley Fehr

Ingredients

• 1/2 cup peanut butter smooth or crunchy!
• 1/2 cup honey
• 2 tablespoons unsweetened cocoa powder
• 1 cup large flake oats
• 1 cup slightly crushed corn flakes
• 1/2 cup chopped peanuts

Instructions

• In a medium pot, combine peanut butter, honey, and cocoa powder over medium heat. Cook, stirring often, until it just starts to form bubbles.
• Remove from the heat and stir in oats, corn flakes and peanuts until completely combined.
• Drop by rounded tablespoonfuls onto a wax paper lined cookie sheet and let cool until firm (you can speed this up in the fridge, but remember to keep and eat them at room temperature — that’s where they’re at their best!).
• Store in an air tight container for up to 1 week, or in the freezer for longer periods. Serve at room temperature.

Notes

*For quick grab and go lunches and snacks, flash freeze the cookies on the sheet pan (for 20-40 minutes, until frozen on the outside), and then throw into a large freezer bag. This way they won’t stick together and you can pull out just a few at a time.
*These cookies are chewy and firm enough that they won’t be stuck all over your hands — just the way I like them! If you want a softer cookie, simply increase the peanut butter by 2-3 tablespoons.

Nutrition

Calories: 203cal | Carbohydrates: 26g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 21mg | Fiber: 3g | Sugar: 13g

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