Restaurant-Style Hashbrown Casserole Recipe
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Restaurant-Style Hashbrown Casserole

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

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (483)

 

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1/2 cup butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 550 | Total Fat: 48g | Cholesterol: 101mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 7, 2006 by SAVANNAH0410   view full review
I made this today and with some changes and it was excellent. I thawed the hash browns in a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 21, 2004 by KATHY   view full review
I have been making this for yrs. and reviewed it in the past. I have lightened it up for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 12, 2007 by Coot   view full review
Excellent recipe !! very good flavor - I did change 2 things - I used 2 cans of cream of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 6, 2003 by Savannahbride   view full review
This is very good! I like it better than Cracker Barrel's version because their's is usually...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 2, 2006 by tonya   view full review
This is an excellent recipe, a perfect sidedish for baked chicken! The changes I made are : I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE   view full review
As is, this recipe is very greasy and too salty. I cut the butter in half and left out the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 23, 2003 by GINAH1   view full review
I served this at my Mother's Day brunch and everyone loved it!
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 31, 2008 by T L Dixon   view full review
This has become a regular at our house! The only changes, I add 1/2 cup chicken stock & 1/2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 2, 2005 by Butterfly Flutterby   view full review
Yummy comfort food! I omit the butter altogether, add one pint of sour cream and sprinkle...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 23, 2004 by MRS. MC   view full review
This is very similar to an old family favorite, except that we add a crunchy topping. Before...

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