Save on Pinterest

Double Cheddar Hash Browns

This comforting side dish from Renee Hatfield of Doylestown, Ohio starts with convenient frozen hash browns and canned soups. Shredded cheese and crunchy cornflake crumbs are the fast finishing touch to this potato bake.
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    8 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1 cup crushed cornflakes

Directions

  • In a large bowl, combine the soups. Stir in hash browns. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cheese and cornflake crumbs. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until golden.
Nutrition Facts
3/4 cup: 286 calories, 12g fat (7g saturated fat), 39mg cholesterol, 846mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 12g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • beloit3
    Feb 18, 2012

    No comment left

  • KY_Cook
    Nov 29, 2011

    Love this recipe...it goes so well with so many different meals. A keeper for sure....

  • pinkapplesauce
    Apr 8, 2011

    No comment left

  • accessdenied6875
    Jun 18, 2008

    No comment left

  • westieslave
    May 18, 2006

    No comment left