Hashbrown Casserole
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
Ingredients You'll Need
2 lbs frozen hashbrowns
1/2 cup melted butter (we use fat free butter)
1 can cream of chicken soup (we use the reduced fat version)
1 pt. sour creme (we use light or fat free)
1/2 cup chopped onion
2 cups shredded cheddar cheese (we use 1 cup fat free, 1 cup 2%)
1 tsp. pepper
2 cups crushed corn flakes
1/4 cup melted butter (for the cornflakes, again, fat free)
Directions
Defrost hashbrowns. Combine next seven ingredients and mix w/ hashbrowns. Put all in a 13×9 casserole dish. Saute cornflakes in butter and sprinkle on top. Cover and bake 350 degrees for about 40 minutes. I uncover during the last 5 minutes to let it get a little crunchy on top.