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!
yield
8 -10
prep time
5 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For my hashbrown casserole
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1 bagsimply potatoes hash browns
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1 cancream of chicken soup
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16 ozsour cream
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1 Tbspdried minced onion
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1 Tbspgarlic powder,heaping
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4 ozsharp cheddar, shredded
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4 ozvelveeta, cubed
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1/2 tspblack pepper
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1/2 pkgreal bacon bits
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milk, as needed
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4 Tbspbutter
How To Make my hashbrown casserole
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1Preheat oven to 350 degrees.
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2Line a casserole dish with foil, spray with cooking spray to prevent sticking.
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3In a large mixing bowl, add soup, sour cream & seasonings. Stir well to combine.
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4Add 1/2 of the cheddar, all of the velveeta, then the hash browns. Mix well.
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5Spread evenly into casserole dish. Dot top with butter. Spread remainder of cheddar cheese.
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6Cover with foil.
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7Bake for 1 hour. Remove cover & bake until desired color on top.
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8Allow to rest for at least 10 minutes before serving.
- 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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