Hash Brown Casserole - no soup

Hash Brown Casserole - no soup
Hash Brown Casserole - no soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CREAM SOUP SUBSTITUTE INGREDIENTS

  • 2

    tablespoons butter

  • 3

    tablespoons flour

  • 1/2

    cup chicken broth 1/2 cup milk (I used 1%)

  • Dash of salt and pepper

  • CASSEROLE

  • 30-32

    ounces frozen shredded hash browns – thawed

  • 1

    batch cream soup substitute

  • 8

    ounces sour cream

  • 1/2

    cup butter, melted

  • 1/2

    of a small onion – diced

  • 2

    cups shredded sharp cheddar cheese, divided

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

Directions

1. In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes. 2.Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper. 3. Pre-heat your oven to 350 degrees. 4. In a large bowl, stir together thawed hash brown potatoes and melted butter. 5. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well. 6. Season with salt and black pepper. 7. Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like). 8. Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

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