Hash Brown Casserole {Without Cream Soup}

By KitchenGnome

Ingredients

• Cream Soup Substitute:
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chicken broth
• 1/2 cup milk (I used 1%)
• Dash of salt and pepper
• Casserole Ingredients:
• 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 cubed ham
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.

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.

CASSEROLE DIRECTIONS

Pre-heat your oven to 350 degrees.

In a large bowl, stir together thawed hash brown potatoes and melted butter.

Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.

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).

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.

: Combine all ingredients and cook in your slow cooker for 5-6 hours on low.

: Assemble casserole. Do not bake. Cover well and store in your freezer for up to 3 months. Allow casserole to thaw completely in your refrigerator before baking, following the instructions above.

https://www.centercutcook.com

https://www.centercutcook.com/hash-brown-casserole-without-cream-soup/