Breastfeeding Friendly Hashbrown Casserole
Total time1 hr 15 min
Prep time15 min
Cook time1 hr
4.9(14)
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Learn more →Ingredients
10 servings
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup unsalted butter, melted, divided
- ½ cup yellow onion, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 2 cups buttery round crackers, crushed (about 40 crackers)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- 2
In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, shredded cheddar cheese, 6 tablespoons of the melted butter, diced onion, garlic powder, onion powder, salt, and black pepper until evenly combined.
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