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Pork Hash Brown Bake

By: Taste of Home Test Kitchen

"Chock-full of colorful vegetables and tender pork, this creamy casserole comes from our Test Kitchen staff."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1 cup water
1/2 cup milk
1/4 cup sour cream
3 cups frozen O'Brien hash brown potatoes, thawed
2 cups cubed cooked pork
1 (10 ounce) package frozen mixed vegetables, thawed
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup crushed cornflakes
2 tablespoons butter or margarine, melted

Directions

In a saucepan, combine flour, bouillon, salt, water and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream.
In a large bowl, combine the potatoes, pork vegetables and mushrooms. Add the sour cream mixture; stir to coat well. transfer to a greased shallow 2-qt. baking dish. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375 degrees F for 30-35 minutes or until heated through.