Spray 9x13 pan with non-stick cooking spray. Heat oven to 350 degrees F. Make sure the hash browns are thawed. Set aside.
In a saucepan, melt the 1/2 stick of butter and add the onions. Saute until transparent. Add flour and stir until well blended. Gradually add the cold half-and-half, stir until smooth. Add the chicken broth. Cook, stirring constantly with a wisk until a thick and bubbly roux is formed. Cook for about 15 minutes (or more) until the flour taste is gone. Remove from heat. Stir in salt, pepper, sour cream and cheese. Combine the hashbrowns with the cheese mixture and bake for about 1 hour -- or until hot and bubbly. You may want to gently stir a couple of times to stop the edges from getting too brown.
(made while the hasbrowns have just started cooking)
Crush the crackers. Melt the 1 stick of butter in a saucepan and add crushed cracker crumbs. Lightly brown them.
In the last 10 minutes of cooking the hashbrowns, sprinkle the cracker crumbs over the pan and continue cooking until the crackers are nicely browned.
Let cool for a bit. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (337g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 332 (74%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 102.4mg||32 %|
|Sodium 816mg||28 %|
|Potassium 339.4mg||9 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 19.1g|
|Protein 9.8g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 447
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