fat gal hashbrown potato casserole
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
1 Hr 15 Min
Ingredients For fat gal hashbrown potato casserole
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2 lbhash brown potatoes, frozen
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1/2 conion, diced
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2 pkgcheddar cheese, shredded
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16 ozsour cream
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1 cancream of chicken soup
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1 tspsalt and pepper
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1 stickbutter, melted
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1/2 tspgarlic powder
- TOPPING
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2 cbutter crackers or corn flakes, crushed
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1 stickbutter, melted
How To Make fat gal hashbrown potato casserole
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1Preheat oven to 350.
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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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3Choose which topping to use and mix with the butter. Pour over the casserole.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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