How To Make Hash Brown Casserole
This hash brown casserole comes with a rich mix of cream of mushroom, sour cream, and cheese layered with cornflakes for a crispy, golden top.
Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour
Serves:
Ingredients
- 10.75ozCampbell’s® Condensed Cream of Mushroom Soup,(1 can), regular, 98% fat free or 25% less sodium
- 8ozsour cream,(1 container)
- ½cupbutter,or margarine, melted
- 32ozfrozen hash brown potatoes,(1 package)
- 1medium onion,chopped
- 8ozcheddar cheese,(1 package), shredded
- 1pinchground black pepper
- ½cupcorn flakes,crushed
Instructions
-
Mix the soup, sour cream, butter, potatoes, onion, cheese, and black pepper to taste in a 3-quart shallow baking dish.
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Sprinkle corn flakes over potato mixture.
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Bake at 350 degrees F for 45 minutes or until hot.
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Serve warm, and enjoy!
Nutrition
- Calories: 406.41kcal
- Fat: 29.43g
- Saturated Fat: 16.60g
- Trans Fat: 0.81g
- Monounsaturated Fat: 7.29g
- Polyunsaturated Fat: 2.49g
- Carbohydrates: 26.65g
- Fiber: 2.15g
- Sugar: 1.81g
- Protein: 10.66g
- Cholesterol: 74.16mg
- Sodium: 498.95mg
- Calcium: 245.19mg
- Potassium: 435.74mg
- Iron: 1.81mg
- Vitamin A: 230.84µg
- Vitamin C: 10.94mg
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