Creamy Hashbrown Cheese Casserole
Servings: 8
Calories: 395kcal
Ingredients
- 1 bag 30 oz shredded hashbrown potatoes, thawed (the plain kind)
- 2 cans 10.75 oz each cream of chicken soup
- 1 cup sour cream or greek yogurt
- 1 cup shredded monterrey jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup butter melted
- 8 oz cooked breakfast sausage sliced in 1/2-inch pieces (optional)
Topping:
- 20 Ritz crackers 1/2 sleeve
- 1 tbs butter melted
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 2.5 quart (11 x 7-inch) baking dish.
- In a large bowl, combine the soup, 1/4 cup melted butter,
- sour cream, cheeses, onion, sausage (if using), salt & pepper. Mix well.
- Fold in the potatoes, making sure they are well coated with the soup mixture.
- Turn into prepared pan.
- Mix the crushed crackers with the 1 tbs melted butter.
- Top casserole with the buttered cracker crumbs.
- Bake for 50-60 minutes, or until casserole is bubbly around the sides, the crumbs are golden brown and the potatoes are cooked in the center.
- Serves 6-8 as a side or main dish
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 14g | Protein: 14g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 850mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg