|Nutritional Guidelines (per serving)|
|Servings: 1 Casserole (6 to 9 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's a classic hash brown casserole recipe. It's made with sour cream, cheese, and frozen hash brown potatoes.
Feel free to add a buttered bread crumb topping to this casserole for some extra texture and crunch. See the tips and variations for more.
- 1 (30-ounce) package frozen shredded hash browns (thawed)
- 1 stick/4 ounces butter (or margarine, melted)
- 1 cup sour cream
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 tablespoon instant minced onion (or about 1/4 cup of finely chopped onion)
- 2 cups sharp cheddar cheese (or Colby cheese, shredded)
Gather the ingredients.
Heat the oven to 350 F. Butter a 9-by-13-by-2-inch baking pan.
In a large mixing bowl, combine the thawed hash browns with the melted butter.
Add the sour cream, condensed soup, onion, and cheese to the potatoes; blend well.
Spoon the mixture into the prepared baking pan.
Bake uncovered in the preheated oven for 1 hour.
Serve and enjoy!
- If desired, add a breadcrumb topping. Toss 1 cup of fine soft bread crumbs with 2 tablespoons of melted butter. Sprinkle over the hash brown potato casserole and bake as directed.
- Use cream of celery or cream of mushroom soup in place of the cream of chicken.
- Toss about 1/2 cup of crushed cornflakes with 1 tablespoon of melted butter and sprinkle over the potatoes.
- Use a half-and-half blend of American and cheddar cheeses, or a cheddar jack blend.
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