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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9x13 pan 1599g Recipe makes 1 9x13 pan) |
||
| Calories 3974 | ||
| Calories from Fat 2571 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 285.7g | 439% | |
| Saturated Fat 107.3g | 536% | |
| Monounsaturated Fat 117.7g | ||
| Polyunsaturated Fat 44.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 239mg | 79% | |
| Sodium 7065mg | 294% | |
| Potassium 4514mg | 128% | |
| Total Carbohydrate 288.5g | 96% | |
| Dietary Fiber 19.0g | 75% | |
| Sugars 18.8g | ||
| Protein 91.3g | 182% | |
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Ingredients
- 2 lbs frozen hash browns, partially thawed
- 1/2 cup margarine, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup finely chopped onion
- 1 (10 3/4 ounce) can cream of chicken soup
- 8 ounces colby cheese, grated
Directions
1
Preheat oven to 350°.2
Spray 9x13-inch baking pan with Pam.3
Combine soup, margarine, salt, pepper, onion and cheese.4
Gently mix in the potatoes and pour into prepared pan.5
Bake in 350°F oven for 35-40 minutes.
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Featured Reviews for This Recipe
From: Willy's Wife <3
On Dec 16, 2007
I'm giving this 4 stars because my husband LOVED it. I thought it was just so-so. Not quite what I was expecting. Overall though, a great recipe. And if my husband has anything to say to it, we'll be making it again 
From: Chef #584595
On Oct 24, 2007
YUMMY! I made this recipe, just as is, and took it to a friend's for dinner--The hash brown casserole was gone in no time and everyone raved about how good it was. Next time I might try doubling the recipe if it is for more than 5-6 people, or if we want leftovers. Great for adults and kids alike.
From: maddan
On Aug 15, 2004
This is very close to the way Cracker Barrel makes their hashbrown casserole...They use cream of chicken soup instead of cream of mushroom. I spent 10 years working there as a waiter and took the opportunity to check the recipe book.
From: Cilantro in Canada
On Apr 10, 2005
I made this for brunch and it was very well received. I omitted the margarine and reduce the amount of hash browns. Reduced the salt to 1/2 tsp. Thanks for the recipe
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