Name: Smoke Chops Hashbrown Casserole
Ingredients: 26-30 ounces hash browns frozen shredded; 1 large diced onion; 2 TB Olive oil; 2 cups sour cream; 1 10.5 cream of chicken soup; 2 cups sharp cheddar shredded; 1/2 cup buttermilk; 1 teaspoon garlic salt; 1 teaspoon black pepper; 1 teaspoon onion powder; 1/4 cup melted butter; 1 1/2 cups crumbs (Panko, crushed Ritz Crackers or crushed Corn Flakes); 1/4 cup melted butter

Ingredients

Units Scale

Casserole

26-30 ounces hash browns frozen shredded
1 large diced onion
2 TB Olive oil
2 cups sour cream
1 10.5 cream of chicken soup
2 cups sharp cheddar shredded
1/2 cup buttermilk
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon onion powder
1/4 cup melted butter

Topping:

1 1/2 cups crumbs (Panko, crushed Ritz Crackers or crushed Corn Flakes)
1/4 cup melted butter

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Instructions

Preheat your smoker to 350 degrees
Cook diced onion in olive oil until slightly brown
Add frozen hash browns, cooked onions, sour cream, cream of chicken soup, buttermilk, seasonings, 1 ½ cups of the cheese, and melted butter in a large bowl. Stir well to combine.
Spoon potato mixture out into a lightly oiled 9″x13″ disposable aluminum pan. Even out the mixture and set it aside.
In a separate bowl, combine crumbs and 1/4 cup of melted butter. Top potato mixture evenly with the last ½ cup of cheese and the crumb topping.
Place the pan into your smoker. Close the lid and cook for 1 hour.
Once cooked through, the hashbrowns will be creamy, tender, and golden brown. Remove pan from the smoker and let it sit for 10-15 minutes before serving.

Author: Smoke Chops