Hashbrown Casserole Recipe

Prep Time45

Cook Time45

Total Time1 30

Servings: Servings

Remove frozen hashbrowns from the freezer and allow to thaw completely, melt the butter, shred the cheeses (if needed), cook bacon the slices and cut them into bite sized pieces, and finally, dice the onions.
30 ounces frozen shredded hashbrowns

Preheat oven to 350°F and prepare a 13 x 9 baking dish or large cast iron skillet with butter or cooking spray.
In an extra large bowl combine the hashbrowns, butter, cream of chicken soup, sour cream, diced onion, hot sauce, pepper jack cheese, salt, and pepper. Use a spoon to mix everything together
4 tablespoons unsalted butter, 10 ½ ounces cream of chicken soup, 8 ounces sour cream, ½ cup white onion, 1 tablespoon hot sauce, 4 ounces pepper jack cheese, 1 teaspoon salt, ½ teaspoon ground black pepper
Place the mixture in your prepared dish and top it with the cheddar cheese and bake it for 35-45 minutes or until the all of the cheese is nice and bubbly.
4 ounces sharp cheddar cheese
Remove the casserole from the oven and top it with the crumbled or diced bacon. Serve the dish while it's hot.
8 slices bacon

The calories listed are an approximation based on the ingredients and a serving size of about half to three-fourths (1/2-3/4) of a cup or when the dish is cut into 8 equal sized portions. Actual calories will vary. The dish can be stored in your fridge in a sealed container for up to 3 days.

Nutrition Facts

Hashbrown Casserole Recipe

Serving Size

0.5 cup

Amount per Serving

Calories

434

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

996

Potassium

443

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

682

Vitamin C

Calcium

256

Iron

* Percent Daily Values are based on a 2000 calorie diet.