Baked Hash Brown Casserole–corrected
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casseroles | 4 | Servings | |
INGREDIENTS
| 2 | lb | Frozen hash browns, thawed |
| 1/2 | c | Melted margarine |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | c | Chopped onion |
| 1 | pt | Whipping Cream, unwhipped |
| Or- | ||
| 1 | Piece Sour Cream | |
| 1 | Cream of mushroom soup | |
| 2 | c | 8 oz. grated cheese |
| 2 | c | Crushed corn flakes |
INSTRUCTIONS
Mix together 1/4 cup margarine, salt, pepper, onion, sour cream or whipping cream, soup and cheese. Blend well. Butter 9 1/2 x 13 pan and place hash browns in bottom. Pour liquid mixture over hash browns. Mix 1/4 cup margarine and then corn flakes and put on top of potato mixture. Bake at 350 degrees for 45 minutes. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1434
Calories From Fat: 796
Total Fat: 89.6g
Cholesterol: 73.5mg
Sodium: 3433.5mg
Potassium: 1122.9mg
Carbohydrates: 129.1g
Fiber: 7.8g
Sugar: 3.4g
Protein: 27.2g