Hashbrown Casserole

40 minutes

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.

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

32 oz frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
¼ cup melted butter (you can omit this to save calories and reduce the fat content)
½ cup chopped green onions (optional)
½ teaspoon salt
½ teaspoon pepper
1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping

Method

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.