Hash brown Casserole
A creamy, cheesy potato dish that will feed a crowd!
Servings: 8 Servings
Calories: 282kcal
Ingredients
- 32 ounces frozen hash browns
- 8 ounces sour cream
- 1 can condensed cream of chicken soup
- 2 cups grated cheddar cheese
- 1 tsp salt
- 1/4 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees
- Mix together hash browns, sour cream, soup, cheddar cheese, and salt
- Put potatoes in an oven safe dish and bake for 45 minutes
- Mix together panko bread crumbs and parmesan cheese
- Top potatoes with bread crumb topping
- Bake for 10 minutes or until topping is golden brown
Notes
For homemade condensed cream of chicken soup:
In a saucepan, bring 3/4 cup chicken broth, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp dried thyme, 1/8 tsp ground black pepper, and 1/4 tsp salt to a simmer.
In a separate bowl, whisk together 1/2 cup half and half or milk and 1/4 cup flour until smooth.
Whisk the flour mixture into the broth and continue whisking for about 3 minutes, until the mixture bubbles and thickens. This is the equivalent of 1 can of store bought condensed cream of chicken soup.
For an alternate topping, crush 2 cups of cornflakes and mix with 4 tbsp melted butter.
To make ahead, once the hash brown mixture has been added to the baking dish, cover and refrigerate for up to 1 day. Because the casserole will be cold from the refrigerator, add 10 minutes to the initial baking time, top with the bread crumbs and bake 10 more minutes, until golden brown.
Nutrition
Calories: 282kcal | Carbohydrates: 22g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 576mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 9.6mg | Calcium: 284mg | Iron: 1.5mg