Individual Cheesy Potato Casseroles
Bubbling With A Divine Cheese Sauce And Topped Off With Parmesan Panko Crunchiness, These Individual Casseroles Look As Good As They Taste. If You Happen To Have Any Leftovers, Wrap The Ramekins In Plastic Wrap, Refrigerate For Up To 5 Days, And Reheat Them In The Microwave Whenever The Craving Hits.
Ingrediënten
- 1 26-Ounce Bag Frozen Shredded Hash Brown Potatoes
- 5 Tablespoons Salted Butter Melted, Divided
- 1 10-Ounce Can Cream Of Chicken Soup
- 1 Cup Sour Cream
- 1 Cup 1% Milk
- 2 Medium Green Onions Trimmed And Finely Chopped
- 1 ½ Cups 6 Ounces Shredded Sharp Cheddar Cheese
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ¾ Teaspoon Garlic Powder
- ¾ Cup Panko Bread Crumbs
- 2 Tablespoons Freshly Grated Parmesan Cheese
Instructies
- Preheat Oven To 400°F.
- Spray Eight (7-Ounce) Ramekins With Nonstick Spray And Place On A Baking Sheet.
- In The Microwave On High, Heat Bag Of Potatoes To Thaw, About 2 Minutes.
- Divide Thawed Potatoes Among The Prepared Ramekins.
- Drizzle 3 Tablespoons Butter Over Potatoes.
- In A Medium Bowl, Combine Soup, Sour Cream, Milk, Onions, Cheddar, Salt, Pepper, And Garlic Powder.
- Spoon Mixture Evenly Over Ramekins.
- In A Small Bowl, Combine Panko Crumbs, Parmesan, And Remaining 2 Tablespoons Butter.
- Top Each Ramekin With Crumb Mixture And Bake Until Hot And Bubbly, About 20 Minutes.
- Serve Immediately.
Nutritional Information
Calories: 374 kcal
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