Crab Stuffed Hash Browns
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
for hash browns
- 2 lbs frozen hash browns, thawed
- 1 cup sour cream
- 8 ounces cream cheese, room temperature
- 4 slices bacon
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 1⁄2 cup butter, melted
-
for stuffing
- 12 ounces crabmeat (can substitute imitation)
- 8 ounces cream cheese, room temperature
- 2 teaspoons chopped garlic
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
directions
- Preheat oven to 350.
- Thaw the frozen hash browns, if you have to pop them in the microwave.
- Dice the bacon and fry it up fairly crisp.
- While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
- Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
- Fold in the thawed hash browns.
- Lightly grease a large casserole dish. Mine is a 3 quart.
- Spread 1/2 of the potato mixture in the bottom of the casserole.
- Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
- Top that with the rest of the potatoes.
- Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
- Bake for 1 hour, top should be golden brown.
- Let rest for a few minutes when you take it out before you serve.
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Reviews
-
I doubled this recipe in a 5 liter oval casserole dish on a cold, icy day. The only change I made was to use Panko crumbs on top, sprayed with butter Crisco. Cooking time increased approximately 25 minutes for a wonderful, crunchy golden-brown top. As my daughter noted with her first bite: Mmm! Pure comfort food!!
RECIPE SUBMITTED BY
Notherjack
Wenatchee, 0
<p>I love cooking if I don't have to. I'm a single father of a teenage boy so I am constantly challenged to find good recipes that we will both enjoy. We live in a small town in Eastern WA state close to most of our extended family.</p>