Recipe by sherri
"Quick and easy dinner for on the go Mom."
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1 (2 pound) package
frozen hash brown potatoes
1 (10.75 ounce) can
condensed cream of chicken soup (such as Campbell's®)
1 (8 ounce) container
1 (8 ounce) package
shredded Cheddar-Monterey Jack cheese blend
frozen broccoli florets
onion, chopped - or more to taste
ground black pepper to taste
crushed corn flakes cereal
I like the broccoli and garlic added to an old time favorite of ours.
Initially I had used the "ingredients on hand" to find a recipe using chicken, broccoli and cheese and this recipe popped up. So having said that, I used cooked chicken instead of ham and also added a can of mushrooms (with liquid)to the other ingredients. I omitted the cornflakes because I didn't have any on hand.I also added a little poultry season and a few shakes of crushed red pepper for some pizzaz. I put all ingredients in the microwave for 5 minutes so that the hashbrowns would thaw out some before putting in the oven. This was very good. There was enough to make a 9x13 plus a small one which I shared with my son and his wife. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Lydia's Hash Brown Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 228
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