Hash Brown Casserole II

Cinco de Mayo - Main Dish

Cheesy and delicious, this hash brown casserole has a crunchy topping.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 12

Yield: 1 - 3 quart casserole

Hash Brown Casserole II

Ingredients

1 (2 pound) package frozen hash brown potatoes

thawed

½ cup melted butter

1 (10.75 ounce) cancondensed cream of chicken soup

1 (8 ounce) container sour cream

½ cup chopped onions

2 cups shredded Cheddar cheese

1 teaspoon salt

¼ teaspoon ground black pepper

2 cups crushed cornflakes cereal

¼ cup melted butter

Margarita Jell-O Shots

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl combine hash browns 1/2 cup melted butter cream of chicken soup sour cream chopped onion Cheddar cheese salt and pepper. Place mixture in a 3 quart casserole dish.

Step 3

In a medium saucepan over medium heat saute cornflakes in 1/4 cup melted butter and sprinkle the mixture over the top of the casserole.

Step 4

Bake covered in preheated oven for 40 minutes.

Nutritional Information

Hash Brown Casserole II

Servings Per Recipe:12

Calories: 320.7

% Daily Value *

Protein: 7.9g 16%

Carbohydrates: 20.9g 7%

Dietary Fiber: 1.3g 5%

Sugars: 1.1g

Fat: 27.8g 43%

Saturated Fat: 16g 80%

Cholesterol: 60.6mg 20%

Vitamin A Iu: 796IU 16%

Niacin Equivalents: 2.5mg 20%

Vitamin B6: 0.2mg 12%

Vitamin C: 8.4mg 14%

Folate: 29.8mcg 8%

Calcium: 171.9mg 17%

Iron: 2.4mg 13%

Magnesium: 9.9mg 4%

Potassium: 416.3mg 12%

Sodium: 626.6mg 25%

Thiamin: 0.1mg 8%

Calories From Fat: 250.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.