How To make Hash Brown Casserole
1 1 pound bag thawed frozen
.hash brown potatoes, or 2 1/2 pounds pared potatoes
.cooked and sliced into 1/4" .chunks 1 c Evaporated skimmed milk
8 oz Nonfat sour cream
4 1/2 oz Sharp cheddar cheese, grated
1/4 c Melted margarine
3 oz Cornflakes, crushed
1. Preheat oven to 350F. Spray a 2 quart baking dish
with nonstick spray. 2. In a large bowl, combine the potatoes, milk, sour
cream, cheese and 2 tablespoons of the melted margarine. Stir gently until well combined. Spread evenly into prepared dish. 3. In a small bowl, combine the crushed cornflakes and
remaining 2 tablespoons margarine; sprinkle evenly over potato mixture. Bake, uncovered, until bubbling and lightly browned, about 50 minutes. Serving: (about 1 cup) provides 1 fat, 1/2 protein, 1 Bread, 30 calories. Per serving: 197 calories, 8 gm protein; 23 gm carbo; 8 gm fat; 253 mg sodium; 12 mg chol; 0 gm fiber. Source: Brenda and Jimmy Gardner; Weight Watchers Magazine December 1994 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
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HASHBROWN CASSEROLE Cracker Barrel Copycat Recipe Side Dish
HASHBROWN CASSEROLE Cracker Barrel Copycat Recipe Side Dish
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Stealing Cracker Barrel’s Recipe For Hash Brown Casserole
Cracker Barrel OFFICIAL Hashbrown Casserole Recipe !!! Homemade Hash brown casserole!
In this video I will be showing you how to make Cracker Barrel CopyCat hash browns !
Ingredients:
2 lbs frozen hashbrowns ( thawed)
8oz Colby cheese
10.5 oz condensed cream of chicken
1/2 stick butter ( melted)
1/2 onion ( diced)
1/2 tsp salt
1/2 tsp pepper
the Best hashbrown casserole!
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Kardea Brown's Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
Cook along with Kardea as she makes a stir-and-bake casserole that is cheesy, crispy and creamy in every bite!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Hash Brown Casserole
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 55 min
Active: 10 min
Yield: 4 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
Directions
Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
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Kardea Brown's Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
Hashbrown Casserole - Taste like Cracker Barrels - Our Family's Go to Recipe
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