Recipe by terra
"Great for a breakfast or dinner side."
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1 (2 pound) package
frozen hash brown potatoes, thawed
1 (16 ounce) container
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Colby cheese
5 1/3 tablespoons
salt and ground black pepper to taste
crushed corn flakes cereal
Very easy and a big hit with the family. I followed to recipe exactly and it came out great! Might try adding some garlic next time.
It's a delicious recipe. 5 stars for taste, but I had to deduct two for the massive coronary disease factor per serving.
I use chives instead of onions and add chopped up bacon my family loves it. It's like a loaded bake potato but even better!
I cut the recipe in half but followed it exactly. It was perfect! Just the way I remember them from past family New Year's Day brunch. Thank you!
I make this a lot at the request of the kids and grandkids. I use Cream of mushroom soup instead of the chicken or celery soups. Sprinkle the top with butter and seasoned bread crumbs. This
freezes well, so often double the recipe and freeze in small portions for just my husband and myself
This recipe is a copy of the recipe on Simply Hash Browns.
Very good! I tried to make this once with my own shredded potatoes, and unless you bake this extra long, the potatoes don't get done. My advice use the frozen, shredded ones like the recipe states.
So easy and so yummy. I made a few adjustments to the recipe. I just added garlic powder to it and instead of using the butter for inside the casserole, I mixed it with crushed pepper jack cheez-it crackers (instead of the cornflakes) and used it for the topping. It was so delicious and added some kick to it too.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Hash Browns
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 681
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