Side
Cheesy Hashbrown Casserole
1 h 10 minServes 8Nutri-Score D€€
D
1 h 10 min
1 h 10 minCheesy Hashbrown Casserole
what you need
Ingredients
shredded potatoes (thawed, large bag)Produce900 g
cream of chicken soup (canned)Pantry2 pieces
sour creamDairy227 g
Colby Jack cheese (shredded)Dairy200 g- yellow onion (finely chopped)Produce1 piece
butter (melted)Dairy57 g
garlic powderSpices3 g
paprikaSpices2 g
saltSpices4 g
black pepperSpices2 g
per serving
Nutrition
269kcal
- Carbs
- 24 g
- Proteins
- 7 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Baking dish
step by step
Method
- Step 1
Prepare the onion
- Finely chop the yellow onion.
- Step 2
Combine the ingredients
- In a large bowl, combine the thawed shredded potatoes, cream of chicken soup, sour cream, Colby Jack cheese, chopped onion and melted butter.
- Season with garlic powder, paprika, salt and pepper.
- Mix everything together until evenly combined.
- Step 3
Bake the casserole
- Transfer the mixture to a buttered casserole dish.
- Bake at 190 °C for 45 minutes, then broil for 5 minutes until golden on top.
- Step 4
Rest and serve
- Let the casserole rest for 15 minutes before serving.