Hash Brown Potato Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
hash brown potatoes
thawed, cubed |
* |
| 1 | stick |
butter
melted |
|
| 2 | tablespoons |
onions
minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | pint |
sour cream
|
*
|
| ½ | lb. |
cheddar cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
hash brown potatoes
thawed, cubed |
* |
| 113 | g |
butter
melted |
|
| 3E+1 | ml |
onions
minced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | can |
soup, cream of chicken
|
|
| 473 | ml |
sour cream
|
*
|
| 0.5 | lb. |
cheddar cheese
grated |
*
|
Directions
Mix all ingredients together in large bowl.
Pour into 9x14 inch pan.
Sprinkle with parsley and paprika.
Then top with 1½ cups of crushed corn flakes.
Bake for 1 hour at 350℉ (180℃).
