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Hashbrown Casserole
A cheesy, crowd-pleasing
hashbrown casserole
with a crispy top and no soggy bottom, featuring a secret half-packet of onion soup mix for extra flavor.
5
from 1 vote
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Course:
Breakfast, Brunch, Side
Cuisine:
American
Keyword:
4 ingredient hash brown casserole, Hashbrown casserole breakfast, Hashbrown casserole Cracker Barrel, Hashbrown casserole no soup, Hashbrown casserole recipe easy, Hashbrown casserole with fresh potatoes, Loaded hashbrown casserole recipe, Pioneer Woman hash brown Casserole
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
8
Calories:
580
kcal
Cost:
$6
Equipment
1 9x13 inch baking dish
(Greased)
1 Large mixing bowl
1 Measuring cups & spoons
1 Wooden spoon
1 Aluminum foil
Ingredients
▢
32
oz
Frozen hashbrowns
- Do not thaw
▢
1
cup
Sour cream
- Full-fat
▢
10.5
oz
Cream of chicken soup
- Condensed
▢
2
cups
Shredded cheddar cheese
- Divided 1½ cups in base, ½ cup topping
▢
6
tablespoon
Butter
- Divided 4 tablespoon in base, 2 tablespoon topping
▢
1
Yellow onion diced
- About 1 cup
▢
½
packet
Onion soup mix
- Secret ingredient
▢
Salt & pepper
- To taste
▢
1
cup
Crushed cornflakes
- Or crushed crackers
Instructions
Preheat oven and grease the baking dish
Combine sour cream, soup, onion, and frozen hashbrowns
Spread mixture evenly and top with cheese and crushed cornflakes
Cover the casserole tightly with aluminum foil
Bake the dish covered for forty-five minutes
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving:
250
g
|
Calories:
580
kcal
(29%)
|
Carbohydrates:
70
g
(23%)
|
Protein:
24
g
(48%)
|
Fat:
30
g
(46%)
|
Saturated Fat:
22
g
(138%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
84
mg
(28%)
|
Sodium:
930
mg
(40%)
|
Potassium:
680
mg
(19%)
|
Fiber:
3.3
g
(14%)
|
Sugar:
3.9
g
(4%)
|
Vitamin A:
500
IU
(10%)
|
Vitamin C:
24
mg
(29%)
|
Calcium:
390
mg
(39%)
|
Iron:
13
mg
(72%)
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