Hashbrown Casserole recipe

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Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
½ cup crushed cornflakes cereal

Nutrition Info

272 calories
carbohydrate: 24 g
cholesterol: 38 mg
fat: 22.2 g
fiber: 1.4 g
protein: 7.3 g
saturatedFat: 11.1 g
servingSize: -
sodium: 544 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  2. In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.

  3. Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Recipe Yield

10 servings

Recipe Note

It is very easy to make, and everyone loves this casserole.

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