Hash Browns Cream of Chicken Soup Sour Cream
| Nutrition Facts (per serving) | |
|---|---|
| 331 | Calories |
| 23g | Fat |
| 24g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 10 to 12 | |
| Amount per serving | |
| Calories | 331 |
| % Daily Value* | |
| Total Fat 23g | 29% |
| Saturated Fat 12g | 62% |
| Cholesterol 58mg | 19% |
| Sodium 567mg | 25% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 9g | |
| Vitamin C 7mg | 36% |
| Calcium 201mg | 15% |
| Iron 2mg | 9% |
| Potassium 325mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This delicious hash brown casserole is perfect for a large brunch or dinner, or take it along to a potluck gathering. It comes together by using sour cream and two types of soup: cream of celery and cream of chicken.
The hash brown bake is an excellent dish to serve with a big family breakfast as well. Feel free to omit the green onion if you'd like, or use light sour cream and soups to make this dish a bit lower in fat.
It's a versatile dish that works well almost any time of day. Serve it for breakfast with scrambled eggs and bacon, or make it for a family dinner with pork chops, chicken, or steak. It's especially good with one of those proteins, along with a side of steamed green beans.
If you prefer a recipe without condensed soup, try this hash brown casserole.
Click Play to See This Hash Brown Casserole With Sour Cream Recipe Come Together
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10 tablespoons melted butter, divided, plus more for the baking dish
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1 (30-ounce) packagefrozen hash brown potatoes, thawed
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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8 ounces sour cream
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1(10 3/4-ounce) cancream of celery soup
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1(10 3/4-ounce) cancream of chicken soup
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1/2 cup finely chopped green onion
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8 ounces shredded cheddar cheese , divided
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1 cup soft fresh breadcrumbs
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Gather the ingredients.
The Spruce / Karen Hibbard
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Grease a 2- to 2 1/2-quart baking dish. Heat the oven to 350 F.
The Spruce / Karen Hibbard
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Combine the thawed potatoes, 8 tablespoons of the melted butter, salt, pepper, sour cream, cream of celery and cream of chicken soups, onion, and 1 1/2 cups of the shredded cheese in a large bowl.
The Spruce / Karen Hibbard
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Spread the mixture in the prepared baking dish.
The Spruce / Karen Hibbard
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Combine the breadcrumbs with the remaining 2 tablespoons of melted butter in a small bowl until well blended.
The Spruce / Karen Hibbard
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Sprinkle the remaining cheese over the casserole, then top with the buttered breadcrumbs.
The Spruce / Karen Hibbard
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Bake for 25 to 35 minutes, until hot and lightly browned.
The Spruce / Karen Hibbard
Recipe Variations
- Instead of breadcrumbs, top the casserole with crumbled french fried onions.
- For a vegetarian casserole, replace the cream of chicken soup with cream of mushroom.
How to Store and Freeze
- Leftover hash brown casserole will keep in the refrigerator for up to three days.
- You can also freeze the casserole for up to two months, thawing it out in the refrigerator overnight before reheating it, or bake it off from frozen.
- To reheat, place in a 350 F oven for approximately 20 minutes, or until it's heated all the way through.
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Hash Browns Cream of Chicken Soup Sour Cream
Source: https://www.thespruceeats.com/hash-brown-casserole-3057516