Creamy Hash Brown Casserole

Name: Creamy Hash Brown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 1 package (32 oz.) frozen cubed hash brown potatoes, thawed; 1 pound Velveeta, cubed; 2 cups sour cream; 1 can (10 3/4 oz.) 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

TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD: 8 servings.

This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma

Ingredients

1 package (32 oz.) frozen cubed hash brown potatoes, thawed
1 pound Velveeta, cubed
2 cups sour cream
1 can (10 3/4 oz.) 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

1. Preheat oven to 350°. In a large bowl, combine hash browns, Velveeta, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining 1/4 cup butter; sprinkle over top. Bake, covered, until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory.

Nutrition Facts

3/4 cup: 663 calories, 43g fat (27g saturated fat), 125mg cholesterol, 1359mg sodium, 49g carbohydrate (9g sugars, 3g fiber), 19g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.