Move Over Cracker Barrel Hash Brown Casserole
I couldn't get a picture of this today because my family dug into it before I could get the camera. If you like hash brown casserole in restaurants, don't try this unless you are willing to forever be an "I make a better hash brown casserole snob."
Total Steps
8
Ingredients
9
Tools Needed
6
Ingredients
- freshly ground black pepper
- 1 bag frozen shredded hash browns
- paprika
- 3 cups shredded sharp cheddar cheese
- 3 cubes chicken bouillon
- 4 tablespoons dried minced onions
- 1/2 stick butter
- 1 can cream of chicken soup
- 1 can evaporated milk
Instructions
Step 1
Mix cream of chicken soup, evaporated milk (with chicken bouillon dissolved in it), melted butter, and dried minced onions in the bottom of an extra large mixer bowl.
Step 2
Add shredded sharp cheddar cheese and mix well.
Step 3
Fold in frozen shredded hash browns until well blended.
Step 4
Pour the mixture into a large 13x9 inch casserole dish that has been sprayed with cooking spray.
Step 5
Spread the mixture evenly into the casserole dish. Do not press down.
Step 6
Sprinkle with paprika and freshly ground black pepper.
Step 7
Bake at 425 degrees Fahrenheit for 45-50 minutes or until browned on top and bubbly.
Step 8
Remove from oven and let cool for at least 15 minutes (preferably 30 minutes if you can wait) before serving.