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.