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Cracker Barrel Hashbrown Casserole

Name: Cracker Barrel Hashbrown Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 32-ounce bag frozen shredded hash browns (thawed, or cubed hash browns); ½ cup butter (1 stick, melted); 10 ½ ounce can cream of chicken soup; 2 cups sour cream (16 ounces in total); 1 small yellow onion (finely diced); 2 cups cheddar cheese (shredded); ½ teaspoon salt; ¼ teaspoon ground black pepper

12 servings

portions

15 minutes

temps actif

1 hour 10 minutes

temps total

Commencer à Cuisiner

Ingrédients

32-ounce bag frozen shredded hash browns (thawed, or cubed hash browns)

½ cup butter (1 stick, melted)

10 ½ ounce can cream of chicken soup

2 cups sour cream (16 ounces in total)

1 small yellow onion (finely diced)

2 cups cheddar cheese (shredded)

½ teaspoon salt

¼ teaspoon ground black pepper

Instructions

Preheat the oven to 350°F/180°C, 160°F fan oven, and lightly grease a 9x13" baking dish. Set aside.

Pat dry the thawed hash browns to get rid of excess moisture.

In a large bowl, combine all of the ingredients (reserve ½ cup of cheese) and give them a good stir.

Place the mixture in the prepared baking dish, and top with the remaining cheese.

Bake in the oven for 45-50 minutes.

Slightly brown the top by placing the broiler for 2-3 minutes.

Allow to cool down for 10 minutes, garnish with chopped parsley and serve.

Nutrition

Taille de Portion

Calories

530 kcal

Lipides Totaux

38 g

Lipides Saturés

18 g

Lipides Insaturés

15 g

Acides Gras Trans

1 g

Cholestérol

84 mg

Sodium

2214 mg

Glucides Totaux

34 g

Fibres Diététiques

1 g

Sucres Totaux

3 g

Protéines

14 g