my hashbrown casserole
I know there are literally hundreds of recipes for this casserole out there. I have read tons of them. This was my first attempt & I added the Velveeta, because I'm not a huge fan of the sharp cheddar. It turned out so good, the hubby said I can make this anytime! I'm sure that I will experiment more with it every time I make it. This is so fast & easy to put together. I literally had it mixed, & in the dish before the oven preheated! ***In picture, I had some leftover onion rings that I chopped up & put on top. Yum Yum!
prep time
5 Min
cook time
1 Hr 15 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 bag simply potatoes hash browns
- 1 can cream of chicken soup
- 16 ounces sour cream
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder,heaping
- 4 ounces sharp cheddar, shredded
- 4 ounces velveeta, cubed
- 1/2 teaspoon black pepper
- 1/2 package real bacon bits
- - milk, as needed
- 4 tablespoons butter
How To Make my hashbrown casserole
-
Step 1Preheat oven to 350 degrees.
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Step 2Line a casserole dish with foil, spray with cooking spray to prevent sticking.
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Step 3In a large mixing bowl, add soup, sour cream & seasonings. Stir well to combine.
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Step 4Add 1/2 of the cheddar, all of the velveeta, then the hash browns. Mix well.
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Step 5Spread evenly into casserole dish. Dot top with butter. Spread remainder of cheddar cheese.
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Step 6Cover with foil.
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Step 7Bake for 1 hour. Remove cover & bake until desired color on top.
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Step 8Allow to rest for at least 10 minutes before serving.
- 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!
Comment & Reviews
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