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Hash Brown Pork Bake Recipe
Hash Brown Pork Bake Recipe photo by Taste of Home
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Hash Brown Pork Bake Recipe

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This main dish is a comforting family-style casserole made with convenient frozen hash browns.—Darlis A Wilfer, West Bend, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups cubed cooked pork
  • 1 pound process cheese (Velveeta), cubed
  • 1/4 cup chopped onion
  • 2 cups crushed cornflakes
  • 1/2 cup butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 721 calories, 43g fat (26g saturated fat), 150mg cholesterol, 1371mg sodium, 47g carbohydrate (10g sugars, 2g fiber), 33g protein.

Directions

  1. In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish.
  2. Toss cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly. Yield: 8 servings.
Originally published as Hash Brown Pork Bake in Taste of Home December/January 2003, p12


Reviews for Hash Brown Pork Bake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
SewItIs User ID: 53263 225224
Reviewed Apr. 21, 2015

"I make a slightly smaller version. I use 1 c light sour cream, 1 can soup, 16 oz hash browns, 2 c pork, 8 oz Velveeta, 1/8 c onion. I sprinkle fine plain cornflake crumbs over the top [I don't measure them], skipping the butter and Mozzarella. I have used 1 1/2 c shredded Cheddar for the Velveeta. I use leftovers from a roasted pork loin."

MY REVIEW
HeatherBresslaw User ID: 4385521 122458
Reviewed Sep. 18, 2011

"I have made this recipe a few times, and my Husband gobbles it down everytime, and doesn't mind taking the leftovers to work!"

MY REVIEW
carmen4265 User ID: 5734837 41659
Reviewed Sep. 8, 2011

"Yummy! My picky family really liked this. I melted the processed cheese before adding it to the soup and sour cream. Next time I think I will try using mexican processed cheese."

MY REVIEW
xanalou User ID: 3468775 205269
Reviewed Dec. 11, 2009

"This recipe is going to stop your heart. With 43 g fat (26 g saturated fat) per serving, how much is one serving? 1 Cup, 1/2 cup, 3/4 cup ect?"

MY REVIEW
alicesay User ID: 4617038 41658
Reviewed Dec. 10, 2009

"Didn't make this, just wanted to point out there's 1371 mgs of sodium to one serving. That can't be good."

MY REVIEW
Denise19 User ID: 1055985 60657
Reviewed Oct. 22, 2009

"This recipe was only so-so. I followed the directions and it just wasnt that great."

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