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Ingredients
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2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
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2 (10.5 ounce) cans cream of chicken soup
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1 (16 ounce) package shredded Cheddar cheese
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1 pint sour cream
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½ cup melted butter (Optional)
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½ cup finely chopped onion
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1 teaspoon salt
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½ teaspoon ground black pepper
Topping:
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1 sleeve buttery round crackers (such as Ritz®), crushed (Optional)
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½ cup melted butter (Optional)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
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Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
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Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Nutrition Facts (per serving)
394 | Calories |
31g | Fat |
19g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 394 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 18g | 90% |
Cholesterol 76mg | 25% |
Sodium 737mg | 32% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 11g | 21% |
Vitamin C 5mg | 6% |
Calcium 256mg | 20% |
Iron 2mg | 8% |
Potassium 258mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.