Hashbrown Casserole
A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.
Yield
2 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hash brown potatoes
cubes |
|
| ⅛ | cup |
butter
softened |
|
| 4 | each |
soup, cream of chicken
|
*
|
| 3 | ounces |
cheddar cheese
grated |
|
| 2 | ounces |
sour cream
|
|
| 4 | teaspoons |
salt
|
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
corn flakes
crushed |
|
| ¼ | cup |
butter
1/4 stick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hash brown potatoes
cubes |
|
| 3E+1 | ml |
butter
softened |
|
| 4 | each |
soup, cream of chicken
|
*
|
| 86.7 | ml/g |
cheddar cheese
grated |
|
| 57.8 | ml/g |
sour cream
|
|
| 2E+1 | ml |
salt
|
|
| 59 | ml |
onions
chopped |
|
| 118 | ml |
corn flakes
crushed |
|
| 59 | 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!
