Hash Brown Casserole
Ingredients
- 2 tablespoons unsalted butter
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 30-ounce bag of frozen, shredded hash brown potatoes, thawed
- 2 cups shredded sharp cheddar cheese, divided
- Fresh chives, garnish (optional)
Directions
Step 1: Saute onions and garlic
Preheat oven to 350°F. In a medium saucepan, melt 2 tablespoons butter and saute the onions until they soften and become translucent. Add the garlic and cook until fragrant. Transfer the onions and garlic to a large mixing bowl and then return the saucepan to the stovetop.
Step 2: Combine ingredients
To the large mixing bowl, with the cooked onions and garlic, add the cream of chicken soup, sour cream, Parmesan cheese, salt, pepper, thawed hash browns and 1 cup of the cheddar cheese. Stir until well combined and then spread into a greased 9×13″ baking pan.
Step 3: Top with cheese and bake
Top the potatoes with the remaining 1 cup of cheddar cheese. Bake, uncovered, for 50-60 minutes or until cooked throughout and bubbly. Remove promptly and sprinkle with chives, if using.
Serve warm with your other favorite breakfast foods
https://www.tasteofhome.com/article/cracker-barrel-hash-brown-casserole-recipe-copycat
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