Cheesy Potato Casserole (Cracker Barrel Hashbrown Casserole)
Created by Dissie on October 23, 2011
- Servings: 9
- Prep Time: 5m
- Cook Time: 40m
- Recipe #1147
Ingredients
- 32 ounces frozen shredded hashbrowns
- 8 tablespoons butter, divided and melted
- 8 ounces sour cream
- 10 1/2 ounce can of cream of mushroom soup, undiluted
- 1 cup milk
- 1 cup shredded cheese
- 1 tablespoon jalepeno slices or minced jalepeno
- 1 cup cornflake crumbs or bread crumbs (crumble cornflakes to equal one cup)
- 1/2 cup parmesan cheese
- Salt and pepper to taste
How to Make
-
Step 1: Spray 9x13 pan with grease, and preheat oven to 375°.
-
Step 2: Combine 4 tablespoons melted butter with the sour cream, milk, cheese, soup, jalepenos, and potatoes. Salt and pepper to taste.
-
Step 3: Pour into prepared pan.
-
Step 4: In a separate bowl combine the rest of the melted butter, cornflake crumbs and parmesan cheese. Sprinkle this over the top of the casserole.
-
Step 5: Bake at 375° for 30-40 minutes.
Nutritional Facts
- Serving Size: 1 (213.5 g)
- Calories 481.9
- Total Fat - 30.4 g
- Saturated Fat - 12.8 g
- Cholesterol - 45.5 mg
- Sodium - 828.1 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 3.6 g
- Sugars - 13.2 g
- Protein - 12.9 g
- Calcium - 250.7 mg
- Iron - 3.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.4 mg