Hash Brown Casserole | Midwest Living

Hash Brown Casserole

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Hash Brown Casserole

4.5
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  • Makes: 6 servings
  • Prep 20 mins
  • Bake 50 mins
  • Stand 10 mins

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Ingredients

  • 1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 8 - ounce carton light sour cream
  • 1/2 30 - ounce package (about 4 cups) frozen shredded hash brown potatoes
  • 1 cup diced cooked ham
  • 1 cup cubed American cheese (4 ounces)
  • 1/4 cup chopped onion
  • 1/8 teaspoon ground black pepper
  • 1 cup cornflakes
  • 3 tablespoons butter, melted

Directions

  1. 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.
  2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

Nutrition Facts

(Hash Brown Casserole)

Servings Per Recipe 6, Thiamin (mg) 0, vit. C (mg) 35, Niacin (mg) 1, Riboflavin (mg) 0, iron (mg) 3, calcium (mg) 172, vit. A (IU) 680, chol. (mg) 63, sat. fat (g) 11, carb. (g) 35, Fat, total (g) 19, pro. (g) 13, cal. (kcal) 351, Potassium (mg) 575, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 6, sodium (mg) 953, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Folate (µg) 20, sugar (g) 3

Comments (1)

fljoie wrote:
Try topping it with french onion chip dip! It's a nice treat - which nearly everyone likes and a great surprising taste!

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