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Pork Hash Brown Bake

SUBMITTED BY: Taste of Home Test Kitchen

"Chock-full of colorful vegetables and tender pork, this creamy casserole comes from our Test Kitchen staff."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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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

  1. 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.
  2. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2007 by CH-RI-ST-I
delicious!! MORE


 
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