Rating: 3.5 stars
19 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 8

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. 

Janelle Youngren, Vancouver, Washington
Recipe by Cooking Light September 2007

Gallery

Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef'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.

Nutrition Facts

181 calories; calories from fat 30%; fat 6g; saturated fat 3.8g; mono fat 0.9g; poly fat 0.3g; protein 7.1g; carbohydrates 25.5g; fiber 1.5g; cholesterol 21mg; iron 1.7mg; sodium 494mg; calcium 11mg.
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