Some recipes feel like family before you even taste them. I shredded some large russet potatoes, stirred in cream, cheese, and butter, and watched it turn into the kind of mixture that promises to show up golden at every potluck. I could not help but wonder if casseroles are really just love letters written in good stoneware.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 70 of 457 is Hash Brown Casserole, and here’s how it turned out.

Recipe Review

This dish is everything you hope it will be. Crispy edges, creamy center, and just enough cheese to make it feel indulgent without tipping into heavy. The potatoes baked up tender but kept a little texture. It’s the sort of side that doesn’t compete with the main dish—it makes it better.

The best part? It reheated beautifully. Casseroles are generous like that, they just keep giving.

Jeanie Jo & Joanna Star System: ⭐⭐⭐⭐ Loved it

Kitchen Notes

• Potatoes: Pat dry if overly wet.
• Dairy: Use good sour cream and whole milk for the creamiest texture.
• Cheese: Sharp cheddar gives a little bite. Monterey Jack melts smoothly. A mix works best. (we topped it with leftover Gruyere.
• Butter: Melted and stirred in—don’t skip. It’s the flavor backbone.
• Bake: Golden top, bubbling edges. A rest of 10 minutes makes it easier to cut into neat squares.

Make-Ahead and Keep

Assemble up to a day in advance, cover, and refrigerate. Bake just before serving. Leftovers reheat well in a 350°F oven, covered, for 15–20 minutes.

387 recipes to go.
Gracefully yours,

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