Hashbrown Casserole
Ingredients
-
2
lb
frozen hashbrowns, thawed
-
½
cup
butter, melted
-
10½
ounce
cream of chicken soup
-
2
cups
sour cream
-
⅓
cup
onion, finely diced
-
¾
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2½
cups
shredded cheddar cheese, divided
-
2
tablespoons
chopped parsley
-
to taste
cooking spray
Instructions
- Preheat the oven to 350°F and coat a 9x13 baking pan with cooking spray.
- In a large bowl, combine the hashbrowns, melted butter, cream of chicken soup, sour cream, diced onion, salt, pepper, garlic powder, onion powder, and 1 cup of cheddar cheese.
- Mix the ingredients until well combined and spoon the mixture into the prepared baking pan.
- Top the mixture with the remaining cheddar cheese.
- Bake for 35-45 minutes until the top is golden brown.
- Sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
392
Total fat
16g
Total carbohydrates
5g
Total protein
11g
Sodium
646mg
Cholesterol
99mg
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