Hash Brown Casserole

Name: Hash Brown Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. pkg. shredded hash browns (frozen); 1 tsp. salt; 1 can cream of chicken or celery soup; 2 c. sour cream; 1/2 c. melted butter or margarine; 1/4 tsp. pepper; 1 c. milk; 1 1/2 c. grated Cheddar cheese; 2 c. crushed corn flakes; 1/4 c. melted butter or margarine

Eats Now Editorial Team · 1221 kcal · Breakfast

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Hash Brown Casserole – a delicious recipe with hash browns, salt, cream of chicken, sour cream, butter, pepper. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

2 lb. pkg. shredded hash browns (frozen)
1 tsp. salt
1 can cream of chicken or celery soup
2 c. sour cream
1/2 c. melted butter or margarine
1/4 tsp. pepper
1 c. milk
1 1/2 c. grated Cheddar cheese
2 c. crushed corn flakes
1/4 c. melted butter or margarine

1
Preheat oven to 350u00b0.
2
Place potatoes in 9 x 13-inch pan.
3
Mix margarine, salt, pepper, soup, milk and sour cream.
4
Pour over potatoes.
5
Scatter half of cheese over top and gently stir into potatoes.
6
Bake for 30 minutes.
7
Top with remaining cheese and then mixture of corn flakes and margarine.
8
Bake an additional 20 minutes.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. pkg. shredded hash browns (frozen), 1 tsp. salt, 1 can cream of chicken or celery soup, 2 c. sour cream, and more.

Yes, Hash Brown Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1221 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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