SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Hash Brown Casserole

Makes: 6 servings
Prep 20 mins Bake 350°F 50 mins Stand 10 mins
Hash Brown Casserole
Ingredients
  • 1 10 3/4 ounce can  reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 8  ounce carton  light sour cream
  • 1/2 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
Directions

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.

Nutrition Facts (Hash Brown Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 351,
  • Fat, total (g) 19,
  • chol. (mg) 63,
  • sat. fat (g) 11,
  • carb. (g) 35,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 13,
  • vit. A (IU) 680,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 953,
  • Potassium (mg) 575,
  • calcium (mg) 172,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe