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–+ servings
Tuscan Tater Casserole
Ellbee’s Garlic Kitchen Box

Tuscan Tater Casserole

Creamy, cheesy potatoes with a crunchy golden lid are the kind of side that gets requested by name. Tuscan garlic and rosemary oil give this classic casserole a more grown-up flavor, but it still has all the familiar cozy comfort everyone wants at a potluck.
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Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Pasta & Sides
Ingredients Method Notes

Ingredients
  

  • 1 32-ounce bag frozen shredded hash brown potatoes, thawed
  • 1 10.5-ounce can cream of celery or mushroom soup
  • 1 cup sour cream or plain Greek yogurt
  • 2 cups shredded cheddar cheese, divided
  • 1 tablespoon Ellbee's Tuscan Gourmet Garlic
  • 1 tablespoon Ellbee's Butter Olive Oil
  • 1 teaspoon Ellbee's Rosemary Olive Oil
  • 1 cup crushed cornflakes or buttery breadcrumbs
  • 2 tablespoons melted butter
  • chopped parsley, kosher salt and cracked black pepper

Method
 

  1. Heat oven to 375°F. Stir hash browns, soup, sour cream, 1½ cups cheddar, Ellbee's Tuscan Gourmet Garlic, Ellbee's Butter Olive Oil, Ellbee's Rosemary Olive Oil, salt and pepper together.
  2. Spread in a buttered 9-by-13-inch baking dish. Toss cornflakes or breadcrumbs with melted butter and remaining cheddar, then scatter over the top.
  3. Bake uncovered until bubbling all the way through and deeply golden on top, 45 to 55 minutes.
  4. Rest 10 minutes before serving, then finish with parsley and plenty of black pepper.

Notes

Time: 70 min
Kitchen tip: Thaw the hash browns first. Starting with frozen potatoes can make the center watery before the topping has a chance to brown.

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