Rating: 5 stars 5
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

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Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
10
Yield:
1 casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

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  • Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.

  • Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.

  • Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.

  • Garnish with chopped parsley and serve hot.

Cook's Note:

If you have a salad spinner, use it to thoroughly drain the water from the thawed hash browns. You want those potatoes as dry as possible to crisp up and avoid any sogginess. If you prefer, feel free to substitute plain Greek yogurt for the sour cream. or use light sour cream.

Nutrition Facts

329 calories; fat 23g; cholesterol 75.8mg; sodium 592.8mg; carbohydrates 20.5g; protein 11.6g. Full Nutrition
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