Creamy Hash Brown Casserole Recipe
Ingredients
- 1 pkg (32 oz.) frozen cubed hash brown potatoes, thawed
- 1 lb. process cheese (Velveeta), cubed
- 2 cups sour cream
- 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
- 3/4 cup butter, melted, divided
- 3 TBSP chopped onion
- 1/4 tsp paprika
- 2 cups cornflakes, lightly crushed
Directions
- In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion.
- Spread into a greased 13x9-in. baking dish.
- Sprinkle with paprika.
- Combine cornflakes and remaining butter; sprinkle on top.
- Bake, covered, at 350° for 40-50 minutes or until heated through. Uncover, bake 10 minutes longer or until top is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 8 servings | |
| Calories 646 | |
| Calories from Fat 442 | 68% |
| Total Fat 50.32g | 63% |
| Saturated Fat 30.3g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 862mg | 36% |
| Potassium 498mg | 14% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.13g | 2% |
| Protein 19.25g | 31% |
