Jill's Hash Brown Casserole Recipe - Allrecipes.com
Jill's Hash Brown Casserole Recipe
  • READY IN 1 hr

Jill's Hash Brown Casserole

Recipe by  

"Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
  2. Bake at 350 degrees F for 45 minutes or until hot.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2008

This is even better with crumbled crisp bacon or cooked breakfast sausage. I add in a cup of shredded cheddar or swiss. You can substitute plain yogurt if you don't have sour cream. TIP: This is great if you make this the night before and take it out 15 minutes before you stick it in the oven. I usually serve this with english muffin bread or big fluffy biscuits.

 
Most Helpful Critical Review
Jan 20, 2009

very good, but I prefer cream of chicken in the recipe

 
Dec 30, 2008

Very good! I have a house full of picky eaters, so I swapped the Cream of Mushroom out for Cream of Chicken and used breadcrumbs instead of corn flakes. My family loved it.

 
Nov 15, 2008

It was absolutely delicious! Definitely a comfort food for any day. I could definitely sit and eat this all by myself. The onions and the hash browns created an excellent starchy and crunchy texture. Also, the cheddar cheese gave it a wonderful cheesy flavor. This is a recipe that all ages can enjoy. I did not use the cornflakes because I did not have any, but overall the recipe was a success!

 
May 10, 2010

I made this today and took it to a gathering for Mother's Day brunch. It was a huge hit! I doubled the recipe and made only one change which was to top with a big can of French fried onion rings. I also used some cornflakes, but the next time I'll skip them. The onion rings hit the spot perfectly. Next time I will use a low-fat sour cream to cut out some of the calories and I will let the potatoes, cheese and sour cream reach room temperature before mixing and baking. With everything so cold, it took longer to heat through to the center. Also, I recommend adding the onion rings (or corn flakes) only for the last 15 minutes so they don't get too brown. I recommend mixing everything before adding to the potatoes so that it's well incorporated. This is something I will definitely make again and not just for a brunch! It was delicious!

 
Dec 03, 2008

I really liked this recipe. My family loves cheese so I doubled the cheese. Also, I didn't have an onion so I used a package of onion soup mix instead. I didn't have corn flakes either so I left that off. I put more cheese on the top for the last 15 minutes instead. I'll definately make this again.

 
Jan 20, 2009

I made this for work. Everybody loved it. I made a double batch. I used a bag of o'brien hash browns. They have onions and peppers and I didn't use a onion. I used a bag of country style too. I also used 1 bag of mixed colby and montery jack cheese and 1 cheddar cheese. No salt and some pepper. I doubled everything else. Great for a group.

 
Feb 25, 2009

this was really yummy! I didn't have cornflakes and topped with fried onions (from the can) instead. Also, substituted low fat sour cream. Delicious!

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 587 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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