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Hash Brown Casserole

Lee Harrelson
Yield

12 servings (serving size: about 1/2 cup)

This simple hash brown casserole features a buttery cornflake crust and is a favorite side for both casual family gatherings and holiday celebrations. The epitome of a comfort food dish, this casserole is fit for any dinner from Easter dinner to Christmas. This dish can be made in a crock pot, cast-iron skillet, or in a regular casserole dish. 

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

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

Cook's Notes

Instead of cornflakes, use crumbled kettle chips or Ritz crackers for a more salty, crunchy casserole topping. Dress this casserole up with some sausage, ham, or bacon for your meat-loving guests.