Creamy Hash Brown Casserole Recipe

Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 663
  • Fat:
  • 43 g
  • Saturated Fat:
  • 27 g
  • Cholesterol:
  • 125 mg
  • Sodium:
  • 1359 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 3 g
  • Protein:
  • 19 g


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Creamy Hash Brown Casserole

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This versatile side dish was dairy-good with the steaks we grilled and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole ever-popular for family dinners and potlucks. —Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma

SERVINGS: 8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 50 min.

Ingredients:

  • 1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
  • 1 pound process cheese (Velveeta), cubed
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup butter, melted, divided
  • 3 tablespoons chopped onion
  • 1/4 teaspoon paprika
  • 2 cups cornflakes, lightly crushed
  • Fresh savory, optional

Directions:

In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Garnish with savory if desired. Yield: 8 servings.

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