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Cheesy Hash Browns

By: Christy Mahlum

"Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy."

Rate/Review | Read Reviews (36)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/2 cup sour cream
1/3 cup condensed cream of chicken soup, undiluted
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper

Directions

In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Footnotes

Nutritional Analysis: 1 cup (prepared with reduced-fat sour cream, reduced-fat soup and reduced-fat cheese) equals 398 calories, 24 g fat (16 g saturated fat), 79 mg cholesterol, 782 mg sodium, 27 g carbohydrate, 1 g fiber, 22 g protein.