A Great Hash Brown Casserole
Created by Puggs on May 19, 2016
- Servings: 6
- Prep Time: 6m
- Cook Time: 1h
- Recipe #23785
Ingredients
- 1 bag (30 ounce) frozen shredded hashbrowns (Ore Ida’s frozen country style)
- 1/2 cup butter, melted
- 1 can (10 3/4 ounce) condensed cream of chicken soup (Campbells)
- 8 ounces colby cheese, shredded
- 1 yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt (Lawry’s seasoning salt)
- 1/2 teaspoon black pepper (to taste)
- Cayenne pepper, small pinch
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Combine melted butter, condensed soup, shredded cheese, onion, garlic powder, salt, pepper, and cayenne in a large bowl. Mix in frozen hashbrowns by hand. Pour into a greased 9×13 glass pan. Bake at 350 for 1 hour
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Step 3: After 1 hour the hashbrowns will be done, but if you prefer them to be a little more ‘crispy’ on top, then broil them for a couple of minutes at the end.
Nutritional Facts
- Serving Size: 1 (277.6 g)
- Calories 497.8
- Total Fat - 33.8 g
- Saturated Fat - 18.4 g
- Cholesterol - 85.7 mg
- Sodium - 1652.5 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 3.2 g
- Sugars - 5.2 g
- Protein - 21.8 g
- Calcium - 574 mg
- Iron - 1.5 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg