Creamy Hash Brown Casserole
.
Yield
10 servingsPrep
8 minCook
48 minReady
58 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
plus more for dish |
|
| 1 | each |
onions
chopped |
|
| 16 | ounces |
sour cream, non-fat
|
|
| 10 ½ | ounces |
soup mix
cream of celery, canned |
|
| 8 | ounces |
cheddar cheese
and Monterey Jack cheese blend, shredded |
|
| ½ | teaspoon |
garlic powder
|
|
| 30 | ounces |
hash brown potatoes
frozen shredded, thawed |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | cups |
potato chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
plus more for dish |
|
| 1 | each |
onions
chopped |
|
| 462.4 | ml/g |
sour cream, non-fat
|
|
| 303.5 | ml/g |
soup mix
cream of celery, canned |
|
| 231.2 | ml/g |
cheddar cheese
and Monterey Jack cheese blend, shredded |
|
| 2.5 | ml |
garlic powder
|
|
| 867 | ml/g |
hash brown potatoes
frozen shredded, thawed |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
| 473 | 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.
