|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 5g||17%|
|Total Sugars 5g|
|Vitamin C 5mg||26%|
|*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.|
This simple recipe for a meaty hash brown potato casserole is comfort in a dish, and perfect for a cold night's dinner. With just five ingredients, it comes together quickly–especially since the hash browns and meatballs are straight from the freezer. Sour cream, cheese sauce, and shredded Colby make for a rich, creamy sauce that is combined with the hash browns and then topped with the meatballs. The casserole is baked until bubbling and golden.
Serve with this dish with a green salad or a fruit salad, and perhaps some toasted garlic bread for an easy dinner. A balsamic tomato salad would also complement this casserole nicely, as would a simple spinach and strawberry salad.
1 (24-ounce) package frozen shredded hash brown potatoes (thawed)
1 (8-ounce) container sour cream
1 (10-ounce) jar cheddar cheese pasta sauce or cream of potato soup
2 teaspoons dried chives
2 cups shredded Colby cheese (divided)
24 frozen precooked meatballs
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F. Spray a 13 by 9-inch glass baking dish with nonstick cooking spray.
Combine the potatoes, sour cream, sauce or soup, dried chives, and 1 1/2 cups of the Colby cheese in the prepared baking dish.
Mix until combined and well blended.
Top with the frozen meatballs.
Cover the casserole with foil and bake for 40 minutes.
Uncover the casserole and bake for 25 to 35 minutes longer, or until the casserole is bubbly and the meatballs are crisp on top.
Sprinkle with the remaining 1/2 cup cheese and bake for 5 to 10 minutes longer, or until the cheese is melted.
- To thaw the potatoes, simply leave them in the fridge overnight before you want to make the casserole.
- You can prepare this casserole ahead of time, cover with aluminum foil, and store in the refrigerator for up to three days. Then bake as usual. If you prefer, wait to add the meatballs until you are ready to put the casserole in the oven.
- Feel free to add a vegetable to the casserole to make a one-dish-meal. Frozen baby peas, green beans, or broccoli would be good additions.
- If you would like to make your own meatballs, you can simply brown them in a skillet before placing them on top of the casserole.
- Change up the cheese if you prefer another flavor. Cheddar, Swiss, Monterey Jack, or even Havarti would be delicious in this recipe.
- Turn this into a breakfast casserole by swapping out the meatballs for breakfast sausage. Cut links or patties into pieces and place them on top of the cheesy potato mixture.