Hashbrown Casserole

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 28 April, 2013

Hashbrown Casserole
prepTime cookTime
10 minutes 55 minutes
Serves rating
6
Hashbrown Casserole
  • 3.00 / 5 5
5 votes, 3.0 avg. rating (66% score)

Summary

Hashbrown Casserole, simple and most lovable food by every one in potato preparation, Ingredients used are Cream of chicken soup, Colby Jack cheese, Unsalted butter, Onion, Garlic, Hash brown, Chicken broth

Ingredients

  • Cream of chicken soup    :- 300 ml
  • Colby Jack cheese, grated    :- 2 cups / 225 grams
  • Unsalted butter, melted    :- 1/2 cup / 120 grams
  • Onion, finely chopped    :- 1/2 cup / 80 grams
  • Salt    :- 1 1/2  teaspoons
  • Black pepper    :- 1/2 teaspoon
  • Garlic powder (optional)    :- 1 to 2 teaspoons
  • Hash browns, frozen shredded (or you can make it fresh)   :- 900 grams
  • Chicken broth    :- 1/4 cup / 60 ml

Preparation

  1. Preheat oven to 180 degrees C. Grease a 13″ x 9″ baking dish with little cooking oil. Set aside.
  2. In a largest mixing bowl, combine the soup, 1 1/2 cups of cheese, butter, onion, salt, pepper and garlic powder, if using.
  3. Fold in half of the frozen potatoes. Add the chicken broth, and fold in the rest of the potatoes.
  4. Transfer the mixture to the prepared pan. Sprinkle the remaining 1/2 cup cheese on top.
  5. Bake for 50-55 minutes, until heated through and top is browned.
Hashbrown Casserole
Print

Recipe type: Lunck, Lunch Box
Cuisine: World, American, Indian, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Cream of chicken soup    :- 300 ml
  • Colby Jack cheese, grated    :- 2 cups / 225 grams
  • Unsalted butter, melted    :- ½ cup / 120 grams
  • Onion, finely chopped    :- ½ cup / 80 grams
  • Salt    :- 1½  teaspoons
  • Black pepper    :- ½ teaspoon
  • Garlic powder (optional)    :- 1 to 2 teaspoons
  • Hash browns, frozen shredded (or you can make it fresh)   :- 900 grams
  • Chicken broth    :- ¼ cup / 60 ml
Instructions
  1. Preparation
  2. Preheat oven to 180 degrees C. Grease a 13″ x 9″ baking dish with little cooking oil. Set aside.
  3. In a largest mixing bowl, combine the soup, 1½ cups of cheese, butter, onion, salt, pepper and garlic powder, if using.
  4. Fold in half of the frozen potatoes. Add the chicken broth, and fold in the rest of the potatoes.
  5. Transfer the mixture to the prepared pan. Sprinkle the remaining ½ cup cheese on top.
  6. Bake for 50-55 minutes, until heated through and top is browned.

 

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