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Creamy Hash Browns Potato Casserole

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Ingredients

Adjust Servings:
32 ounces hash brown potatoes, shredded and thawed
1 cup heavy cream
1 cup chicken broth
4 medium garlic cloves, minced
4 teaspoons unsalted butter
3/4 cup grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese

Nutritional information

555.7
Calories
334 g
Calories From Fat
37.1 g
Total Fat
16.4 g
Saturated Fat
76.3 mg
Cholesterol
989 mg
Sodium
42.3 g
Carbs
3.7 g
Dietary Fiber
2 g
Sugars
13.7 g
Protein
167g
Serving Size

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Creamy Hash Browns Potato Casserole

Features:
    Cuisine:

    Fantastic method. I simply sauted diced onion before adding the wet ingredients for the sauce. If it's taters, gotta have onion!!!!!!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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!, Fantastic method I simply sauted diced onion before adding the wet ingredients for the sauce If it’s taters, gotta have onion!!!!!!, Onions sauted prior to sauce ingredients


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    Steps

    1
    Done

    Preheat Overn to 350. Placed Shredded Hashbrowns in Large Bowl and Set Aside.

    2
    Done

    Bring Cream and Broth to Simmer in Small Saucepan. Remove Pan from Heat and Stir in Garlic, Butter, and Parmesan.

    3
    Done

    Pour Cream Mixture Into Bowl With Potatoes and Stir to Combine. Stir in Salt and Pepper.

    4
    Done

    Scrape Potato Mixture Into 2-Qt. Baking Dish and Sprinkle With Cheddar Cheese.

    5
    Done

    Cover With Foil and Bake For 30 Minutes.

    6
    Done

    Uncover and Continue to Bake Until Top Is Nicely Browned, 20 to 25 Minutes. Cool For 10 Minutes Before Serving.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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