Cracker Barrel's Hashbrown Casserole with Corn Flakes
Cracker Barrel's Hashbrown Casserole with Corn Flakes recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hash brown potatoes
thawed |
* |
| ½ | cup |
margarine
melted |
|
| 1 | can |
soup, cream of chicken
condensed |
|
| 1 | pint |
sour cream
|
*
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 | teaspoon |
salt
|
|
| 2 | cps |
corn flakes
crushed |
*
|
| ¼ | cup |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hash brown potatoes
thawed |
* |
| 118 | ml |
margarine
melted |
|
| 1 | can |
soup, cream of chicken
condensed |
|
| 473 | ml |
sour cream
|
*
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 5 | ml |
salt
|
|
| 2 | cps |
corn flakes
crushed |
*
|
| 59 | ml |
margarine
melted |
|
Directions
Combine first 7 ingredients and mix with hashbrowns.
Put all in a 3 quart casserole.
Sauté cornflakes in butter and sprinkle on top.
Cover and bake at 350℉ (180℃) for about 40 minutes.
