Copycat Cracker Barrel Hashbrown Casserole

• 分量: 12 servings
• 調理時間: 5 minutes
• 総時間: 35 minutes

材料

Cooking spray

2 (20-oz.) pkg. refrigerated shredded hash browns (such as Resers)

1 1/2 tsp. kosher salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

2/3 cup condensed cream of chicken soup (from 1 [10 1/2-oz.] can)

1/2 cup (4 oz.) unsalted butter, melted

1/2 cup finely chopped yellow onion (from 1 small [7-oz.] onion)

8 oz. shredded Colby cheese (about 2 cups)

手順

Preheat the oven to 400°F: Grease a 9x13-inch baking dish with cooking spray.

Combine the ingredients: Combine the hashbrowns, salt, garlic powder, and black pepper in a large bowl. Gently stir with a silicone spatula to evenly incorporate the spices. Add the condensed cream of chicken soup, butter, and onion, and stir to combine. Fold in the cheese until evenly distributed. Simply Recipes / Mark Beahm

Bake the casserole: Lightly spoon the mixture into the prepared baking dish, being careful not to press down on the hashbrowns. NOTE: I found that sprinkling cheese on top wasn't necessary—many existing copycat recipes do, but there isn't much of a cheese topping on the original version. Rather the cheese throughout gives it an orange-golden color and a crispness on top. Feel free to sprinkle cheese on top if you'd like. Bake the casserole for 30 to 35 minutes, until the top is golden brown and crisp. Serve warm. Love the recipe? Leave us stars and a review below! Simply Recipes / Mark BeahmSimply Recipes / Mark BeahmSimply Recipes / Mark Beahm

栄養

• カロリー: 168 kcal
• 脂肪総量: 15 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 0 g
• コレステロール: 39 mg
• ナトリウム: 387 mg
• 炭水化物総量: 3 g
• 食物繊維: 0 g
• 糖質総量: 0 g
• タンパク質: 5 g