Search
by Ingredient

Creamy Hash Brown Casserole

StarStarStarStarStar

Submitted by happyzhangbo

.

YIELD

10 servings

PREP

8 min

COOK

48 min

READY

58 min

Ingredients

¼ 59
CUP ML BUTTER
plus more for dish
1 1
EACH EACH ONIONS
chopped
16 462.4
OUNCES ML/G SOUR CREAM, NON-FAT
10 ½ 303.5
OUNCES ML/G SOUP MIX
cream of celery, canned
8 231.2
OUNCES ML/G CHEDDAR CHEESE
and Monterey Jack cheese blend, shredded
½ 2.5
TEASPOON ML GARLIC POWDER
30 867
OUNCES ML/G HASH BROWN POTATOES
frozen shredded, thawed
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
ground
2 473
CUPS ML POTATO CHIPS
crushed *

Directions

Preheat oven to 350℉ (180℃).

Lightly butter a casserole dish.

In a small skillet, melt ¼ cup of butter over medium heat.

Add onion, and cook 3 to 4 minutes, or until soft.

Pour mixture into a large bowl.

Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper.

Combine until well blended.

Pour mixture into prepared baking dish .

Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 276 52% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 2728mg 114%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 9% Vitamin C 18%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe