Hash Brown Casserole Recipe

Hash Brown Casserole Recipe photo by Taste of Home

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"One of my favorite potato dishes, this recipe is creamy and comforting. It freezes well, so it's great make-ahead dish to take along when you're RVing," says Carole Alexander of Norton, Ohio.

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Hash Brown Casserole Recipe

Prep: 10 min. Bake: 30 min.

Yield: 3 Servings

10 30 40

Ingredients

2/3 cup condensed cream of chicken soup, undiluted
1/2 cup water
1-1/2 teaspoons dried minced onion
1/8 teaspoon pepper
3/4 cup shredded Colby cheese
2 cups frozen shredded hash brown potatoes

Directions

In a small saucepan, combine the soup, water, onion and pepper. Cook, uncovered, over medium heat until heated through. Stir in cheese until melted. Remove from the heat; stir in hash browns.
Transfer to a 3-cup baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 3 servings.

Nutritional Facts 2/3 cup equals 202 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 595 mg sodium, 13 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Hash Brown Casserole in Cooking for 2 Spring 2008

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland