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

Easy Hash Brown Bake

Makes: 12 servings
Prep 30 mins Bake 350° 45 mins
Easy Hash Brown Bake
Ingredients
  • 1/4  cup  vegetable oil
  • 1 32  ounce  package loose-pack frozen diced hash brown potatoes
  • 1/2  cup  chopped onion (1 medium)
  • 1 10 3/4 ounce can  condensed cream of chicken soup
  • 1 16  ounce carton  light sour cream
  • 2  cups  diced cooked ham
  • 8  ounces  American cheese,* cubed
  • 1/4  teaspoon  ground black pepper
  • 2  cups  crushed cornflakes
  • 1/4  cup  butter or margarine, melted
Directions

1. Preheat oven to 350 degrees F. In a large ovenproof skillet heat oil over medium-high heat. Cook potatoes in hot oil for 7 minutes. Stir in onion; cook about 3 minutes more or until some of the potatoes are lightly browned. Stir in soup. Add sour cream, ham, cheese, and pepper, stirring until well mixed. Spoon into a 3-quart baking dish.

2. In a medium bowl stir together cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, for 45 to 50 minutes or until hot and bubbly.

From the Test KitchenMake-Ahead Directions:
  • Prepare Easy Hash Brown Bake as directed in Step 1. Cover and chill for at least 8 hours or up to 24 hours. To serve, continue as directed in Step 2, except bake for 50 to 55 minutes or until hot and bubbly.
*Tip:
  • Buy a chunk of American cheese from a deli or look for the American cheese slices that have not been individually wrapped.
Nutrition Facts (Easy Hash Brown Bake)
  • Servings Per Recipe 12,
  • cal. (kcal) 366,
  • Fat, total (g) 22,
  • chol. (mg) 58,
  • sat. fat (g) 10,
  • carb. (g) 29,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 13,
  • vit. A (IU) 729,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1002,
  • Potassium (mg) 453,
  • calcium (mg) 273,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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