Cheesy Hash Brown Casserole
A creamy and cheesy hash brown casserole dish made with shredded potatoes, sour cream, cheese, cream of chicken soup, and a few other ingredients.
Servings: 12 people
Calories: 268cal
Cost: $6
Equipment
- 9 x 13 baking dish spray with nonstick spray
- oven adjusted to the center rack position
- large bowl
- food processor or cheese grater
- cutting board & knife
Ingredients
- 32 ounces shredded hash browns thawed, remove excess moisture
- 4 ounces shredded cheddar cheese to be added to the mixture
- ½ cup salted butter melted
- 1 cup sour cream
- 1 tablespoon red pepper sauce
- 1 medium onion chopped
- 10.75 ounces cream of chicken can also use cream of celery or cream of mushroom
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 4 ounces shredded cheddar cheese to be melted on top
Instructions
- Preheat oven to 350°F. Spray a 9 x 13 baking dish with nonstick spray; set aside.
- Defrost and remove excess moisture from the hash browns if you're using them from frozen.32 ounces shredded hash browns
- In a large bowl, mix the hashbrowns, spices, sour cream, soup, melted butter, and half the shredded cheese.32 ounces shredded hash browns, 4 ounces shredded cheddar cheese, ½ cup salted butter, 1 cup sour cream, 1 tablespoon red pepper sauce, 1 medium onion, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, 10.75 ounces cream of chicken
- Add mixture to the greased casserole dish and top with remaining cheese.4 ounces shredded cheddar cheese
- Bake for 30 minutes uncovered until the cheese is bubbly and golden-brown.
- Top with green onion or chives before serving! Enjoy
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 268cal | Carbohydrates: 17g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 446mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 1mg