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Hash Brown Casserole
- Makes: 6 servings
An all-time reader favorite, this creamy hotdish is a guaranteed hit at potlucks. (In fact, you may want to make two pans!)
10 3/4 -
reduced-fat and reduced-sodium condensed cream of chicken soup
light sour cream
ounce package (about 4 cups)
frozen shredded hash brown potatoes
diced cooked ham
cubed American cheese (4 ounces)
ground black pepper
Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
(Hash Brown Casserole)
Servings Per Recipe 6, iron (mg) 3, vit. A (IU) 680, calcium (mg) 172, Thiamin (mg) 0, Fat, total (g) 19, vit. C (mg) 35, carb. (g) 35, Niacin (mg) 1, sat. fat (g) 11, Riboflavin (mg) 0, chol. (mg) 63, Polyunsaturated fat (g) 1, Folate (µg) 20, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 953, sugar (g) 3, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, cal. (kcal) 351, Potassium (mg) 575, pro. (g) 13