Casseroles

Cheesey Hashbrown Casserole

Jennifer Gibson
February 16, 2013
71

Cheesey Hashbrown Casserole

6
12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions
Topping:
2 cups crushed corn flakes
2 Tbsp butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put frozen hashbrowns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 minutes.
Nutritions

Calories
1966

Sodium
469mg
19% DV

Fat
51g
79% DV

Protein
47g
94% DV

Carbs
329g
111% DV

Fiber
38g
154% DV
DinnerBaked