Cracker Barrel’s Hashbrown Sidedish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Pasta, Potatoes, Salsa | 6 | Servings | |
INGREDIENTS
| 2 | lb | Bag frozen hashbrowns, thaw |
| 1 | Onion, chop fine | |
| 6 | T | Margarine, melted |
| 1 | lb | Sour cream |
| 8 | oz | Cheddar cheese, shredded |
| 10 | oz | Cream chicken soup |
| Corn flakes, crushed | ||
| 4 | T | Margarine, melted |
INSTRUCTIONS
In a 9x13 pan, make single layers of the following: potatoes, onions, 6 TB melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 TB margarine over top. Bake 350~ for 1 hour or until bubbly and piping hot. Source: Gloria Pitzer's Make Alike Recipes Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 20:15:10 -0500 From: Janet Baker <jbaker@CNMNET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 530
Calories From Fat: 434
Total Fat: 49.2g
Cholesterol: 82.8mg
Sodium: 882.4mg
Potassium: 175.9mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 2.6g
Protein: 12.3g