Brown Eyed Baker · by Michelle Lettrich★ 4.8 (131)
Hashbrown Casserole Recipe
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 19%
CARBS 22G25% OF CAL
1G FIBER2G SUGAR18G OTHER
FAT 27G68% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy hashbrown casserole with shredded potatoes, chicken, and Cheddar cheese. An easy, comforting side dish for holiday dinners and weeknight meals.
sideamericancasserolechicken🥧 baking dish🔥 ovengluten free
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 32 ounces frozen hashbrowns (thawed)
- ½ cup unsalted butter, melted
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream (full fat)
- ½ cup finely chopped yellow onion (about 1 small onion)
- 8 ounces cheddar cheese (shredded (about 2 cups))
- 1 teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 19%
CARBS 22G25% OF CAL
1G FIBER2G SUGAR18G OTHER
FAT 27G68% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 629mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 226mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 629MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.