fat gal hashbrown potato casserole
(1 RATING)
This is an accidental recipe. I accidentally doubled the sour cream and cheese on a hectic holiday and everyone LOVED it! Leave it to a "fat gal" to double the "goody" of the recipe! If I don't make it this way, the family says...what did you do to it this time?? LOL
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prep time
30 Min
cook time
1 Hr 15 Min
method
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yield
a family gathering
Ingredients
- 2 pounds hash brown potatoes, frozen
- 1/2 cup onion, diced
- 2 packages cheddar cheese, shredded
- 16 ounces sour cream
- 1 can cream of chicken soup
- 1 teaspoon salt and pepper
- 1 stick butter, melted
- 1/2 teaspoon garlic powder
- TOPPING
- 2 cups butter crackers or corn flakes, crushed
- 1 stick butter, melted
How To Make fat gal hashbrown potato casserole
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Step 1Preheat oven to 350.
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Step 2Mix the first 8 ingredients together. (I thaw the hashbrowns at room temp., in a collander to remove excess liquid and make blending easier...it's not necessary). Pour into a prepared (pam or butter) 3 qt. casserole dish.
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Step 3Choose which topping to use and mix with the butter. Pour over the casserole.
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Step 4Cover casserole with aluminum foil and bake for 1 hour. Remove foil and bake an additional 15 mins., to brown topping. Let stand at room temp. for 10 mins. to set some and serve.
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Step 5**I often use light or fat-free sour cream. **I also cut back on the butter in the topping if it appears too "greasy"
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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