Frozen hash browns make this pepperoni and potato casserole a breeze to make. Bake until the cheese is melted—and enjoy!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
2 cups frozen diced hashbrowns
1/4 lb. (115 g) sliced pepperoni
1/2 cup sliced onions
1/2 cup sliced fresh mushrooms
1 cup Catelli Tomato & Basil Pizza Sauce
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How do I make it ?
Heat oven to 400°F.
Reserve 1/2 cup cheese. Combine hash browns and remaining cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
Top with remaining ingredients; cover.
Bake 40 min. Sprinkle with reserved cheese; bake, uncovered, 5 min. or until melted.
Kraft Kitchen Tips!
Serve this simple casserole with a mixed green salad tossed with your favourite Kraft Dressing.
For a slight kick in flavour, sprinkle with dried oregano and crushed red pepper before baking.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 580 mg
Carbohydrate 15 g
Fibre 2 g
Sugars 4 g
Protein 8 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.