Cheesy Hashbrown Casserole
Ingredients
The base
-
30
oz
frozen shredded hash browns
-
½
cup
butter, melted
-
10
oz
cream of celery
-
1½
cup
sour cream
-
3½
cups
shredded cheddar cheese, divided
The vegetables
-
⅓
cup
onion, chopped
-
⅓
cup
red bell pepper, chopped
-
¼
cup
fresh cilantro, finely chopped
The seasonings
-
1
tbsp
minced garlic
-
½
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
ground cumin
-
½
tsp
garlic powder
-
¼
tsp
red pepper flakes
-
1
tbsp
dried chives
Instructions
- Preheat the oven to 350°F.
- Chop the onion, red bell pepper, and cilantro, then set aside.
- In a large bowl, combine the hashbrowns, chopped cilantro, onion, red bell pepper, melted butter, cream of celery, sour cream, 1¾ cups of cheddar cheese, minced garlic, salt, pepper, ground cumin, garlic powder, and red pepper flakes. Mix well.
- Pour the mixture into a 9x13 casserole dish and top with the remaining cheddar cheese and dried chives.
- Bake for 45 to 50 minutes.
Nutrition Facts (estimated)
Servings
4-6
Calories
237
Total fat
13g
Total carbohydrates
25g
Total protein
7g
Sodium
832mg
Cholesterol
27mg
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