Hashbrown Casserole
This potato casserole recipe is a long-time favorite in Utah. It is super fattening but very good. You can reduce the fat by using low fat cheese and fat free sour cream, and omit the butter. You can also use low-fat cream of chicken soup.
Ingredients
- 32 oz frozen hash browns
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- ¼ cup melted butter (you can omit this to save calories and reduce the fat content)
- ½ cup chopped green onions (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping
Ingredients for 7 servings (1.8 kg) · the original recipe
Method
- 1
Combine all ingredients except cornflakes in a large bowl.
- 2
Transfer the mixture to an 11x13-inch glass baking dish.
Oven - 3
Sprinkle the corn flake mixture on top.
- 4
Bake at 350°F for 40 minutes. It's done when it is all bubbly and a little bit browned on top.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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