Hash Brown Casserole

By melanieroe

Makes: 6 servings
Prep: 20 minutes
Bake: 50 minutes
Stand: 10 minutes

nutrition facts

* Servings Per Recipe 6 servings
* Calories351
* Total Fat (g)19
* Saturated Fat (g)11,
* Monounsaturated Fat (g)6,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)63,
* Sodium (mg)953,
* Carbohydrate (g)35,
* Total Sugar (g)3,
* Fiber (g)2,
* Protein (g)13,
* Vitamin C (DV%)59,
* Calcium (DV%)17,
* Iron (DV%)15,
* Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
• 1 8-ounce carton light sour cream
• 1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
• 1 cup diced cooked ham
• 1 cup cubed American cheese (4 ounces)
• 1/4 cup chopped onion
• 1/8 teaspoon ground black pepper
• 1 cup cornflakes
• 3 tablespoons butter, melted
• Side dish: pancakes

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.

2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.