Hashbrown Casserole (muffin tin) - 1/2 cup serving

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 11
  • 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

View full nutritional breakdown of Hashbrown Casserole (muffin tin) - 1/2 cup serving calories by ingredient


Introduction

This is my hashbrown casserole that I baked in muffin tins for portion control. I went easy on the sour cream, butter and cheese; they are still delicious! This is my hashbrown casserole that I baked in muffin tins for portion control. I went easy on the sour cream, butter and cheese; they are still delicious!
Number of Servings: 11

Ingredients

    1 bag potato hashbrowns (30 oz)
    1 can cream of chicken soup
    4 Tbsp. sour cream
    4 Tbsp. melted butter
    1 cup shredded cheese Sharp or Colby jack


Directions

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.