Hash Brown Casserole

Hash Brown Casserole Recipe
This simple hash brown casserole features a buttery cornflake crust and is a favorite side for both casual family gatherings and holiday celebrations.
12 servings (serving size: about 1/2 cup)

Ingredients

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3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons butter, melted and divided
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream (such as Daisy)
Cooking spray
2 cups cornflakes, coarsely crushed

Preparation

Preheat oven to 350°.

Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.

Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.

Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.

Created date

August 2007

Nutritional Information

Calories 181
Caloriesfromfat 30 %
Fat 6 g
Satfat 3.8 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 7.1 g
Carbohydrate 25.5 g
Fiber 1.5 g
Cholesterol 21 mg
Iron 1.7 mg
Sodium 494 mg
Calcium 11 mg