hashbrown casserole

Name: Hashbrown Casserole
Prep time: 30 min
Cook time: 1 h
Yield: 24
Cuisine: Southern
Ingredients: 40 ounce(s) hash brown potatoes, frozen; 2 cup(s) cream of chicken soup, fat-free; 2 cup(s) milk, skim; 16 ounce(s) mexican blend shredded cheese; 16 ounce(s) sour cream, fat-free; 1/2 cup(s) butter, melted; 4 tablespoon(s) onion, chopped; 1 clove(s) garlic, chopped/minced

(1 rating)

review

Recipe by

Linda Stevens

@bittygirl51

Longview, TX

I found this recipe on the back of a hashbrown potato sack. It is a family favorite!

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(1 rating)

yield 24 serving(s)

prep time 30 Min

cook time 1 Hr

method Bake

Ingredients For hashbrown casserole

40 oz

hash brown potatoes, frozen
2 c

cream of chicken soup, fat-free
2 c

milk, skim
16 oz

mexican blend shredded cheese
16 oz

sour cream, fat-free
1/2 c

butter, melted
4 Tbsp

onion, chopped
1 clove

garlic, chopped/minced

How To Make hashbrown casserole

1
Preheat oven to 375.

2
Thoroughly combine all ingredients except hash browns.
3
Place hashbrowns in a greased 4 qt. baking dish.
4
Add wet mixture to hashbrowns and stir until well mixed.
5
Bake at 375 covered for 1 hour.
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hashbrown casserole

Ingredients For hashbrown casserole

How To Make hashbrown casserole

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