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Not So Cracker Barrel Hash Brown Casserole
Not So Cracker Barrel Hash Brown Casserole
Recipe makes 6 meals
Nutrition Profile
Calories: 417kcalCarbohydrates: 38gProtein: 32gFat: 15gFiber: 3g
Ingredients
- 1 lb 93/7 Ground Beef (Lean Ground Beef)
- 26 oz bag Hash Browns thawed
- 2 cans Chicken Condensed Soup brand: Great Value Healthy Cream, 10.5 oz ea
- 8 oz Sour Cream Light
- 1 small White Onion chopped
- 1.5 cups Cheddar Cheese Fat Free, Mild, Shredded
- 3 tbsp Butter melted
- 1 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/2 tbsp Parsley
- 1 tsp Paprika
- Cooking Spray Non-Stick
- Salt and Pepper to taste
Instructions
- Start by heating a large skillet over medium-high heat and start browning your beef, breaking it up as it cooks.
- Once your ground beef is just about done, add in your chopped onions. Cook until your beef is no longer pink and your onions are translucent. When done, set aside.
- In a large mixing bowl, add in your thawed hash browns, your cooked beef and onions, 2 cans of cream of chicken soup, 8 ounces light sour cream, 1.5 cups shredded cheese, 3 Tbsp melted butter, 1 Tbsp garlic powder, 1/2 Tbsp onion powder, 1/2 Tbsp parsley, 1 tsp paprika, and salt and pepper to preference. Mix everything together. Because there are no raw ingredients in this, you can taste and adjust your seasonings at this point before baking.
- Grab a 9×13 casserole dish and spray with a little non-stick cooking spray. Pour your hash brown mixture into your casserole dish and spread out evenly. You can sprinkle a little paprika on top here for some nice color.
- Place in the oven at 400°F and cook for 45-50 minutes, or until golden brown on top. When done, you can broil for just a couple of minutes for a crispier top.
- Once you are happy with the cook on your casserole, remove from the oven, cut into 6 equal servings, and enjoy!
Notes
• This is slightly different from the Cracker Barrel version because of the ground beef that is added for increased protein. If you want to adjust this recipe even more, pretty much any veggie would go good in this dish.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
