Cheesy Hashbrown Casserole
Cheesy hashbrown casserole takes minutes to prep and is the perfect side dish for any dinner or holiday meal!
Servings: 8
Ingredients
- 5 slices cooked bacon, (cut into ½ inch pieces)
- salt and pepper to taste
- 24 ounces frozen shredded hash browns, thawed
- 10 ounces cream of chicken and mushroom, (1 can)
- 1 cup light sour cream
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine hash browns, bacon, soup, sour cream, and 1 cup of cheese. Mix until well combined and spoon into a greased 13x9 dish.
- Bake for 30 minutes. Take out and sprinkle on the last of the cheese and cook an additional 10 minutes.
Video
Notes
Fresh Potatoes Instead of Frozen Hashbrowns: Use fresh russet potatoes and make hash browns. Peel the potatoes then use a cheese grater to shred the potatoes (24 ounces). Place the shredded potatoes in a bowl of cold water to soak for 30-60 minutes. Drain, pat dry, and use in the recipe.
Nutrition
Calories: 249kcal | Carbohydrates: 12g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 501mg | Potassium: 247mg | Vitamin A: 370IU | Vitamin C: 3.7mg | Calcium: 203mg | Iron: 1mg