Hash Brown Casserole II

Hash Brown Casserole II

CMANSKY

"Cheesy and delicious, this hash brown casserole has a crunchy topping."
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Ingredients

1 h servings 321 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
  3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
  4. Bake covered in preheated oven for 40 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 926
  1. 1252 Ratings

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Most helpful positive review

Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it i...

Most helpful critical review

My guests loved the recipe, but I did not. The potatoes seemed to be too hard, I used the little chunks of hash brown potatoes, and maybe I should have used the shredded potatoes. The sour cre...

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Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it i...

Very good with a few changes. You can use 1/4 cup of butter instead of the 1/2 cup. I baked it a full hour, I covered it for 45 minutes and uncovered for 15 so that the top gets crunchy. I put t...

What I love about this recipe is its versatility. I browned a pound of sausage with the onion and added it to the mixture. Also since I only had half a cup of cheddar cheese, I shredded an addit...

The only thing that I do different is to used crushed French's onions to the topping. It adds just the right flavor. Edit. I started adding a small can of jalapenos to it. Adds a great kick a...

My family loves this recipe...I have to make it for every holiday. I however do not saute my Corn Flakes. I have noticed that it really needs no butter what so ever. Due to cheese cooking out ...

This is a household favorite. I prefer to use the chunkier country style hashbrowns (chunks a little bigger than a pea) because they don't get as slimy as the shredded type. I like to thaw the...

This is a holiday favorite! I doubled the recipe and used 2 cups of cheddar cheese and 2 cups of grated parmesan cheese. I stuck with the cream of chicken soup as my grandma always had, but thi...

I made this for Easter with the following modifications, and it came out perfectly: First, use two cans of condensed soup (I used one can cream of chicken and one can cream of mushroom). Second...

Excellent! I used a little more cheese than called for and crushed potato chips instead of cornflakes (with no butter added) on top. I used reduced fat/healthy request soup, sour cream and chees...

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