How To Make Hashbrown Casserole
Shredded cheese, shredded potatoes, and sour cream make this hashbrown casserole an incredibly cheesy and filling dish. Try this for breakfast.
Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes
Serves:
Ingredients
- 2lbhashbrownsbag, frozen, thawed
- ½cupbuttermelted
- 10½ozcream of chicken soupcan
- 2cupssour cream
- ⅓cuponionfinely diced
- ¾tspsalt
- ½tsppepper
- ½tspgarlic powder
- ½tsponion powder
- 2½cupscheddar cheeseshredded, divided use
- 2tbspparsleychopped
- cooking spray
Instructions
-
Preheat the oven to 350 degrees F. Coat a 9 x13-inch baking pan with cooking spray.
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Place the hashbrowns, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
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Spoon the hashbrown mixture into the prepared pan. Top with the remaining cheese.
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Bake for 35 to 45 minutes or until the top is golden brown. Sprinkle with parsley, then serve.
Nutrition
- Calories: 732.48kcal
- Fat: 55.06g
- Saturated Fat: 24.54g
- Trans Fat: 0.95g
- Monounsaturated Fat: 17.73g
- Polyunsaturated Fat: 7.89g
- Carbohydrates: 45.27g
- Fiber: 3.90g
- Sugar: 3.78g
- Protein: 15.33g
- Cholesterol: 103.97mg
- Sodium: 814.42mg
- Calcium: 370.55mg
- Potassium: 803.59mg
- Iron: 0.99mg
- Vitamin A: 335.71µg
- Vitamin C: 17.09mg
Have you tried this hashbrown casserole recipe? Let us know how it turned out or share your own favorite version in the Recipe Sharing section of the forum.
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