1PackageShredded cheddar and Monterey Jack cheese blend
1PackageThawed frozen shredded hash brown potatoes
1TspSalt
1/2TspBlack pepper
2CupsCrushed potato chips
Instructions
Preheat the oven to 350 °F. Buttered a casserole dish lightly.
Melt 1/4 cup butter in a skillet over medium heat. Add onion and cook for 3-4 minutes.
Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top with crushed potato chips and bake for 45 minutes.
Tips
If you love a crunchy topping, use a shallow dish because it will cook more quickly and provide more surface area for browning and crisping.
Many of the most popular casseroles are built around cheese. To make a casserole healthier, use a small amount of light cheese or less cheese overall. Pre-shredded cheese saves time but has less moisture, so your casserole may end up drier than usual.
Fill your casserole dish about three-quarters of the way so there is room for the ingredients to rise. If you're worried about spills, put the casserole dish on a baking sheet before putting it in the oven. Covering a casserole with a lid or foil reduces browning and crisping on the top.
Turn to your slow cooker to make a casserole or lasagna that looks a mile high. A slow cooker insert is similar to a heavy-duty baking dish.
Nutrition
Nutrition Facts
Paula Deen Hash Brown Casserole Recipe
Amount per Serving
Calories
321
% Daily Value*
Fat
33
g
51
%
Saturated Fat
13
g
81
%
Trans Fat
0
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
59
mg
20
%
Sodium
1066
mg
46
%
Potassium
760
mg
22
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
753
IU
15
%
Vitamin C
15
mg
18
%
Calcium
90
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.