CREAMY HASH BROWNS POTATO CASSEROLE
I have served this dish many times and always get rave reviews. The original recipe called for cooking, peeling and shredding russet potatoes. I decided to make it easier by substituting frozen hashbrowns!
Provided by jkoch960
Categories Potato
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat overn to 350. Placed shredded hashbrowns in large bowl and set aside.
- Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan.
- Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper.
- Scrape potato mixture into 2-qt. baking dish and sprinkle with cheddar cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and continue to bake until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 555.7, Fat 37.1, SaturatedFat 16.4, Cholesterol 76.3, Sodium 989, Carbohydrate 42.3, Fiber 3.7, Sugar 2, Protein 13.7
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Mian Talha
[email protected]I thought this dish was just okay. The potatoes were a bit mushy and the sauce was a little bland. I wouldn't make it again.
Anikuzzaman
[email protected]This dish was easy to make and turned out great! The potatoes were fluffy and the sauce was creamy. I would definitely recommend this recipe.
Arfat ul islam
[email protected]This casserole was amazing! I made it for my family last night and they all loved it. The potatoes were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.