Hash Brown Casserole

Lee Harrelson

This simple hash brown casserole features a buttery cornflake crust and is a favorite side for both casual family gatherings and holiday celebrations.

Yield: 12 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 30%
  • Fat: 6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.1g
  • Carbohydrate: 25.5g
  • Fiber: 1.5g
  • Cholesterol: 21mg
  • Iron: 1.7mg
  • Sodium: 494mg
  • Calcium: 11mg

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

Preparation

  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.
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