Restaurant-Style Hashbrown Casserole

Cinco de Mayo - Main Dish

This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.

Brief

Prep 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 5

Yield: 4 to 6 servings

Restaurant-Style Hashbrown Casserole

Ingredients

1 (2 pound) package frozen hash brown potatoes

thawed

½ cup butter

softened

1 teaspoon salt

½ teaspoon ground black pepper

½ cup chopped onion

1 (10.75 ounce) cancondensed cream of chicken soup

2 cups shredded Cheddar cheese

Chef John's Chicken a la King

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.

Step 2

In a large bowl combine the potatoes butter salt pepper onions soup and cheese. Gently mix and pour into prepared pan or dish.

Step 3

Bake in the preheated oven until browned about 60 minutes.

Nutritional Information

Restaurant-Style Hashbrown Casserole

Servings Per Recipe:5

Calories: 550.3

% Daily Value *

Protein: 16.7g 33%

Carbohydrates: 38.4g 12%

Dietary Fiber: 2.9g 12%

Sugars: 1.3g

Fat: 48g 74%

Saturated Fat: 26.5g 133%

Cholesterol: 101.1mg 34%

Vitamin A Iu: 1132.1IU 23%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.1mg 3%

Vitamin C: 17.6mg 29%

Folate: 13.1mcg 3%

Calcium: 357.4mg 36%

Iron: 2.4mg 13%

Magnesium: 17.6mg 6%

Potassium: 920.2mg 26%

Sodium: 1333.7mg 53%

Calories From Fat: 432.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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