Hashbrown Casserole
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| 1 | can |
soup, cream of chicken
|
|
| 3 | cups |
cheddar cheese
shredded, divided |
|
| 8 | ounces |
sour cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | lbs |
hash brown potatoes
cubes |
* |
| 2 | cups |
corn flakes
crushed |
|
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 1 | can |
soup, cream of chicken
|
|
| 7.1E+2 | ml |
cheddar cheese
shredded, divided |
|
| 231.2 | ml/g |
sour cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | lbs |
hash brown potatoes
cubes |
* |
| 473 | ml |
corn flakes
crushed |
|
| 118 | ml |
butter
|
|
Directions
In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired.
Add potatoes and stir until well combined.
Spoon mixture into 9 x 13 inch pan.
Top with flakes and then remaining 1 cup of cheese.
Cut butter into thin slices and arrange on top of casserole, covering as much as you can.
Bake at 350℉ (180℃) F for 50 minutes.
