
How To Make Cheddar Hashbrown Casserole
This creamy hashbrown casserole is loaded with gooey cheddar, rich mushroom cream, and crispy cornflakes for a lusciously savory side dish!
Serves:
Ingredients
- 2lbshashbrowns,(1 bag), diced
- 2canscream of mushroom soup,or cream of celery soup
- ¼cupmilk
- 2cupssour cream
- 1small onion,finely diced
- black pepper,to taste
- 1tspgarlic powder
- â…”cupcornflakes,crushed
- 3cupssharp cheddar cheese
- paprika
Instructions
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Preheat the oven to 350 degrees F.
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Combine the hash browns, cans of soup, milk, onion, garlic powder, sour cream, 1½ cups of cheddar cheese and black pepper. Pour into a greased 9×13-inch pan.
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Top with the cornflake crumbs and remaining cheddar cheese. Sprinkle with paprika.
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Cover and cook for 45 minutes. Uncover and cook for an additional 20 minutes or until the cheese is browned and onions are cooked through.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 461.62kcal
- Fat:Â 31.06g
- Saturated Fat:Â 12.82g
- Trans Fat:Â 0.40g
- Monounsaturated Fat:Â 9.39g
- Polyunsaturated Fat:Â 5.84g
- Carbohydrates:Â 34.21g
- Fiber:Â 3.11g
- Sugar:Â 3.19g
- Protein:Â 12.13g
- Cholesterol:Â 54.10mg
- Sodium:Â 852.08mg
- Calcium:Â 291.72mg
- Potassium:Â 576.20mg
- Iron:Â 1.16mg
- Vitamin A: 165.40µg
- Vitamin C:Â 10.93mg
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