My family loves Hash Brown Casserole. The other night for dinner I decided to make some but instead of using regular potato chips on top I used Way Better Sweet Potato Chips. These are my son’s favorite chip and he couldn’t have been happier that I used them. It turned out amazing and was so delicious not only that but by using the sprouted tortilla chips I was able to incorporate sprouted grains into a normal casserole making it WAY Better tasting and for us too!
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- 1 bag Frozen Hash Browns (I use shredded)
- 1 can cream of chicken soup
- 2 cups sour cream
- ½ tsp salt
- 2 cups cheddar cheese, shredded
- ⅓ cup green onion, sliced (optional)
- ¼ tsp black pepper
- 2 cups Way Better Sweet Potato Chips, crushed
- ¼ cup butter, melted
- Preheat oven to 350.
- Coat 13X9 baking dish with nonstick spray.
- Whisk together soup, sour cream, salt and pepper.
- Stir in cheese, onion and hash browns until well blended.
- Spoon evenly into baking dish.
- Mix together chips and butter.
- Sprinkle over hash brown mixture.
- Bake uncovered for about 45 minutes, or until hot and bubbly.
- Let rest 5 minutes before serving.
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