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Wikibooks
Hashbrown Casserole
This potato casserole recipe is a long-time favorite in Utah. It is super fattening but very good. You can reduce the fat by using low fat cheese and fat free sour cream, and omit the butter. You can also use low-fat cream of chicken soup.
Ingredients
ScaleNo serving count in the source — scale by factor
- hash brown, frozen32 oz
- cheddar cheese, shredded2 cup
- cream of chicken soup1 can
- sour cream1 cup
- butter, melted; may omit to reduce calories and fat1/4 cup
- scallions, chopped; optional1/2 cup
- salt1/2 tsp
- pepper1/2 tsp
- corn flakes, tossed with 1 tbsp melted butter; topping1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine all ingredients except cornflakes in a large bowl.
Transfer the mixture to an 11x13-inch glass baking dish.
Sprinkle the corn flake mixture on top.
Bake at 350°F for 40 minutes. It's done when it is all bubbly and a little bit browned on top.
