Pork Hash Brown Bake Recipe

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Chock-full of colorful vegetables and tender pork, this creamy casserole comes from our Test Kitchen staff.

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Pork Hash Brown Bake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

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 potatoes, thawed
2 cups cubed cooked pork
1 package (10 ounces) frozen mixed vegetables, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup crushed cornflakes
2 tablespoons butter, melted

Directions

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.
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° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 315 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 730 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Pork Hash Brown Bake in Quick Cooking January/February 2003, p63