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Hashbrown Casserole

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A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.

YIELD

2 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 907.2
POUNDS G HASH BROWN POTATOES
cubes
3E+1
CUP ML BUTTER
softened
4 4
3 86.7
OUNCES ML/G CHEDDAR CHEESE
grated
2 57.8
OUNCES ML/G SOUR CREAM
4 2E+1
TEASPOONS ML SALT
¼ 59
CUP ML ONIONS
chopped
½ 118
CUP ML CORN FLAKES
crushed
¼ 59
CUP ML BUTTER
1/4 stick

Directions

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes. Top with flakes. Use vegetable peeler to slice stick butter over the top; covering as much as you can.

Bake at 350℉ (180℃) for 50 min. Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe. This is very richer and creamy, everyone loves it!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 585g (20.6 oz)
Amount per Serving
Calories 853 53% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 31g 154%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 5273mg 220%
Total Carbohydrate 30g 30%
Dietary Fiber 7g 28%
Sugars g
Protein 33g
Vitamin A 33% Vitamin C 65%
Calcium 25% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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