Ingredients for Best Ever Hashbrown Casserole
- 1 (2 pound) bag frozen hash brown potatoes, thawed
- 1 (10.75 ounce) can cream of celery soup
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup chopped onion (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup melted butter
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 (16 ounce) container sour cream
- 1 cup crushed cornflakes (optional, for topping)
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How to Make Best Ever Hashbrown Casserole
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of mushroom soup, sour cream, cheddar cheese, butter, salt, and pepper. Mix until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-55 minutes, or until golden brown and heated through. If the top starts to brown too quickly, loosely cover with foil.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
15g
Fat
88g
Carbs
15g