Hashbrown Casserole
Servings: 15 servings
Calories: 242cal
Equipment
Ingredients
- 32 oz frozen shredded hashbrowns thawed and pat dry
- 2 cups cheddar cheese freshly shredded
- ½ yellow onion diced small, about 1/2 cup
- 16 oz sour cream
- 10.5 oz cream of chicken soup
- 8 Tbsp butter melted
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Thaw and drain the hashbrowns of excess water as best as possible.
- Mix all ingredients in a large bowl, reserving 1/2 cup of shredded cheese for the topping.
- Pour the mixed ingredients into a 9x13 casserole dish.
- Bake at 350F for 45 minutes uncovered. Add reserved cheese and bake for another 10-15 minutes until melted and bubbly.
Video
Notes
- This casserole can be prepped a day in advance then stored in the refrigerator covered with plastic wrap or an air-tight lid.
- We recommend shredding your own cheese from the block. Pre shredded cheeses contain cellulose which blocks moisture and does not melt as well.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 242cal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 479mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
