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Hashbrown Casserole

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Submitted by marek

YIELD

1 casserole

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML CHEDDAR CHEESE
or american cheese, shredded
1 1
CAN CAN SOUP, CREAM OF CHICKEN
undiluted
1 237
CUP ML SOUR CREAM
½ 118
CUP ML ONIONS
chopped, up to 3/4 cup
½ 118
CUP ML GREEN BELL PEPPERS
chopped
¼ 59
CUP ML BUTTER
melted
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
32 32
OZ OZ HASH BROWN POTATOES
frozen, thawed *
1 15
TABLESPOON ML BUTTER
2 473
CUPS ML CORNFLAKE CRUMBS *

Directions

Grease 9×13 baking dish .

In a large bowl, mix cheese, soup, sour cream, onion, green pepper, ¼ cup butter, salt and pepper.

Mix well. Fold in potatoes.

Put in dish, mix cornflakes and 1 tablespoon butter and sprinkle on top.

Bake at 350℉ (180℃) for one hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 556 80% from fat
 % Daily Value *
Total Fat 50g 76%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 1131mg 47%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 36g
Vitamin A 32% Vitamin C 28%
Calcium 50% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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