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)

179 Pinches 1 Photo

Linda Stevens

Longview, TX

Updated on Dec 4, 2012

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

Rate

prep time 30 Min

cook time 1 Hr

method Bake

yield 24 serving(s)

Ingredients

40 ounces hash brown potatoes, frozen
2 cups cream of chicken soup, fat-free
2 cups milk, skim
16 ounces mexican blend shredded cheese
16 ounces sour cream, fat-free
1/2 cup butter, melted
4 tablespoons onion, chopped
1 clove garlic, chopped/minced

How To Make hashbrown casserole

Step 1

Preheat oven to 375.

Step 2

Thoroughly combine all ingredients except hash browns.
Step 3

Place hashbrowns in a greased 4 qt. baking dish.
Step 4

Add wet mixture to hashbrowns and stir until well mixed.
Step 5

Bake at 375 covered for 1 hour.
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