Hashbrown Casserole
This is a copy cat recipe for Cracker Barrel’s hashbrown casserole.
Photo © Photo Source The Oven Feelin
Ingredients
- 2 lbs. of frozen hash browns, thawed
- ½ cup of margarine or butter, melted
- 1 can 10 ¼ ounces of cream of chicken soup
- 1 pint of sour cream
- ½ cup of onion, finely chopped
- 2 cups of cheddar cheese, finely grated
- 1 tsp. of salt
- ¼ tsp. of black pepper
Instructions
- Begin by setting the oven to a temperature of 350°F.
- Using a cooking spray, lightly coat an 11 x 14-inch baking dish.
- In a large mixing bowl, combine the thawed hash browns with the melted margarine or butter. Add the finely chopped onion, sour cream, grated cheddar cheese, cream of chicken soup, salt, and pepper. Mix these components thoroughly.
- Carefully transfer the mixture to the prepared baking dish. Spread the mixture evenly across the dish.
- Place the dish in the preheated oven and bake for approximately 45 minutes. The casserole should be golden brown on top and bubbly around the edges when it is fully cooked.
Nutrition
Serving: 1g, Calories: 432kcal, Carbohydrates: 33g, Protein: 18g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 1092mg, Fiber: 6g, Sugar: 8g
Photo Credit: Wendie Williams © Photo Source Butter Your Biscuits
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