Ingredients and Weight:
- Frozen shredded hash browns, 30 ounces (850 grams)
- Cream of celery soup, 10.75 ounces (306 grams)
- Cream of potato soup, 10.75 ounces (306 grams)
- Sour cream, 8 ounces (226 grams)
- Shredded cheddar cheese, 8 ounces (226 grams)
- Chopped onion, 1/2 cup (50 grams)
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Thaw the frozen hash browns according to the package directions.
- In a large bowl, combine the thawed hash browns, cream of celery soup, cream of potato soup, sour cream, cheddar cheese, and onion. Mix well.
- Season with salt and pepper to taste.
- Pour the mixture into a 9x13 inch (23x33 cm) baking dish.
- Bake uncovered for 50-60 minutes, or until golden brown and bubbly.
Nutritional Information:
Per serving (1/8 of the casserole):
- Calories: 350
- Fat: 15 grams
- Saturated fat: 9 grams
- Cholesterol: 50 milligrams
- Sodium: 800 milligrams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 10 grams
Dish Characteristics:
- Creamy and cheesy
- Savory and flavorful
- Perfect for breakfast, brunch, or dinner
- Easy to make ahead of time
User Comments:
- "This casserole is so delicious and creamy, it tastes just like Cracker Barrel's!"
- "I love that it's so easy to make, I can whip it up in no time."
- "The combination of sour cream and cheddar cheese is perfect, it gives the casserole a rich and tangy flavor."
- "I added some chopped bacon to mine for an extra crispy and savory flavor."
- "This casserole is a crowd-pleaser, my guests always ask for seconds."
Special Precautions and Tips:
- Use a grater to finely shred the cheese for a smoother texture.
- If you don't have cream of celery soup, you can use an equal amount of cream of mushroom soup instead.
- To freeze the casserole, bake it as directed, then let it cool completely. Wrap it tightly in aluminum foil or plastic wrap and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) for 20-30 minutes, or until heated through.
