Hashbrown Casserole is a simple hashbrown casserole without canned soup, made with frozen shredded potatoes, sour cream, cheddar, green onions and butter.
Unlike many cheesy hashbrown casseroles, this version does not use condensed cream soup or a separate cream sauce. Sour cream provides the creamy base, while cheddar and butter bring the richness.
The method is straightforward: mix the ingredients while reserving some of the cheese, transfer everything to a greased 13-by-9-inch baking dish, top with the remaining cheddar, and bake uncovered at 350°F for 30 minutes.
Hashbrown Casserole
A simple baked hashbrown casserole made with frozen shredded potatoes, sour cream, cheddar, green onions and butter—without canned condensed soup.
Servings: 4 people
Ingredients
- 2 lbs shredded potatoes frozen package
- 16 oz sour cream 1 carton
- 8 oz cheddar cheese shredded
- 2 green onions chopped
- 4 tbsp butter room temperature
- 2 tsp salt
- 1 tsp pepper freshly ground
Instructions
- Mix all ingredients thoroughly together, save cheese to sprinkle over the top
- Add to a greased 13×9 inch baking dish
- Sprinkle the remainder of the cheese to the top of the casserole
- Bake, uncovered, at 350º for 30 minutes
- Let cool, serve and enjoy!
Nutrition
Calories: 738kcal | Carbohydrates: 45g | Protein: 21g | Fat: 54g | Saturated Fat: 33g | Cholesterol: 149mg | Sodium: 1758mg | Potassium: 878mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1689IU | Vitamin C: 21mg | Calcium: 564mg | Iron: 3mg
