Hashbrown Casserole (muffin tin) - 1/2 cup serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
1 bag potato hashbrowns (30 oz)1 can cream of chicken soup4 Tbsp. sour cream4 Tbsp. melted butter1 cup shredded cheese Sharp or Colby jack
Spray tins with pan spray, and preheat oven to 375 degrees. Run potatoes under water to thaw. squeeze out water. place in bowl. Pour melted butter over potatoes and mix. scoop in 4 tbs sour cream and the cream of chicken soup, mix well. add in seasonings that you like, pepper, salt, onion powder, garlic powder, red pepper flakes, celery salt. Then add cheese and mix all in. Measure 1/2 cup to each muffin tin. Bake for 35 minutes at 375 degrees. After they cool you can freeeze them and store them for quick morning breakfast potatoes :) Enjoy!
Serving Size: Makes 11 muffins :) 1/2 cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user CRISTINEMAIA.
Serving Size: Makes 11 muffins :) 1/2 cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user CRISTINEMAIA.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 10.1 g
- Cholesterol: 25.6 mg
- Sodium: 265.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.8 g
- Protein: 4.7 g
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