Recipe Background
Yum-A-Lum Casserole combines nostalgia and cheese for comfy gatherings.
The first time I made a Yum-A-Lum Casserole, I had just gotten back from a whirlwind trip where I unexpectedly met my long-lost cousin. We hadn't seen each other in ages, and it was a reunion wrapped in warm nostalgia and laughter over food. When she showed up at my door, I was caught off-guard, but my trusty stash of hash browns in the freezer came to the rescue. I wanted to whip up something comforting and reminiscent of the home-cooked meals from our childhood.
As she settled in, I rummaged through my pantry and found two cans of cream of chicken soup nestled in the back. The smell of chopped onions and garlic filled the kitchen, and we swapped stories about summers spent together frying potatoes on the old family stove. To make the casserole sing, I tossed in a good amount of sharp cheddar. And let me tell you, letting it rest a bit before slicing up servings kept the slices neat, leaving everyone room to savor each cheesy bite.
We topped it with crispy breadcrumbs mixed with fresh parsley from my little kitchen herb garden. The herbs added a freshness that complemented the creamy richness of the sour cream. As we dug into the bubbly goodness, we felt a sense of home and connection, even after so many years apart. This dish didn't just fill our bellies—it rekindled family ties.
Ingredients
- 1 stick salted butter plus more for the pan, divided
- 1 yellow onion chopped
- 2 cloves garlic chopped
- 16 ounces sour cream
- 2 (10.5-ounce) cans condensed cream chicken soup
- 1 (30-ounce) bag frozen shredded hash brown potatoes thawed
- 8 ounces cheddar shredded
- 1 cup breadcrumbs
- 1 tablespoon parsley chopped
Directions
- Preheat the oven to 375 degrees F.
- Grease a 3-quart casserole dish with butter.
- Heat a medium skillet over medium heat.
- Add 2 tablespoons of the butter to the skillet.
- Add the onion and cook for 5 minutes.
- Add the garlic and cook until the onion is slightly softened and the garlic is fragrant, about 2 minutes.
- Transfer the mixture to a plate and let cool slightly.
- In a large mixing bowl, combine the sour cream, the chicken soup, the hash browns, the cheddar, and the onion mixture.
- Transfer the hash brown mixture to the prepared casserole dish.
- Cover the casserole dish and bake for 45 minutes.
- In a small microwave-safe bowl, place the remaining 6 tablespoons of the butter.
- Cover the bowl and microwave until melted, about 45-60 seconds.
- Mix the breadcrumbs and the parsley into the melted butter.
- Top the casserole with the breadcrumb mixture.
- Bake, uncovered, until the top is golden brown and the casserole is bubbly all over, about 25-30 minutes.
- Serve hot.
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