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Hashbrown Casserole

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Recipe

 

Yield

1 casserole

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups cheddar cheese
or american cheese, shredded
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1 can soup, cream of chicken
undiluted
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1 cup sour cream
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½ cup onions
chopped, up to 3/4 cup
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½ cup green bell peppers
chopped
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¼ cup butter
melted
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¼ teaspoon salt
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¼ teaspoon black pepper
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32 oz hash brown potatoes
frozen, thawed
*
1 tablespoon butter
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2 cups cornflake crumbs
*

Ingredients

Amount Measure Ingredient Features
473 ml cheddar cheese
or american cheese, shredded
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1 can soup, cream of chicken
undiluted
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237 ml sour cream
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118 ml onions
chopped, up to 3/4 cup
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118 ml green bell peppers
chopped
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59 ml butter
melted
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1.3 ml salt
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1.3 ml black pepper
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32 oz hash brown potatoes
frozen, thawed
*
15 ml butter
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473 ml cornflake crumbs
*

Directions

Grease 9x13 baking dish .

In a large bowl, mix cheese, soup, sour cream, onion, green pepper, ¼ cup butter, salt and pepper.

Mix well. Fold in potatoes.

Put in dish, mix cornflakes and 1 tablespoon butter and sprinkle on top.

Bake at 350℉ (180℃) for one hour.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 55680% from fat
 % Daily Value *
Total Fat 50g 76%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 1131mg 47%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 36g
Vitamin A 32% Vitamin C 28%
Calcium 50% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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