Hash Browns Casserole
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 907.18 g package plain hash browns, thawed
- 473.18 ml cheddar cheese, grated
- 473.19 ml sour cream
- 283.49 g can cream of mushroom soup (or cream of chicken, if you prefer)
- 157.80 ml onion, chopped
- 118.29 ml celery, chopped
- 118.29 ml green bell pepper, chopped
- 118.29 ml red bell pepper, chopped
- 29.58 ml butter
- 4.92 ml salt
- 2.46 ml black pepper
- 473.18 ml corn flakes, crushed (or potato chips)
directions
- Sauté onion, bell peppers and celery in butter until soft.
- Mix all ingredients except corn flakes and spread into an oiled baking dish.
- Top with corn flakes.
- Bake 40 minutes at 350°F.
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Reviews
-
AMAZING! I altered it quite a bit... I used 2 cups of Mexican style four cheese mix, pre-grated. I used cream of chicken soup (next time, I might cut back the amount of cheese and use a cheddar soup). I left the onions very coarsely julienned. I left out the other veggies (didn't have them on hand). I used a dash of olive oil in place of butter. I added pepper and paprika, and garlic and onion powders. I used crushed rice chex cereal. Love it. Definitely a keeper. It allows for a lot of freedom to play with the flavors, I look forward to trying other variations.
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I really lightened this one up, and we still really enjoyed it. First off, I skipped sauteeing the veggies in butter and used nonstick spray instead. I used low fat cheese (and a little less), nonfat sour cream, and low fat soup. I also used 2 cups of whole corn flakes and then crushed them as I wasn't sure if the 2 cups were for crushed or uncrushed. The cooking time was perfect. I served this with vegetarian sausage and cut up oranges for an easy dinner. Thanks.
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Tweaks
-
AMAZING! I altered it quite a bit... I used 2 cups of Mexican style four cheese mix, pre-grated. I used cream of chicken soup (next time, I might cut back the amount of cheese and use a cheddar soup). I left the onions very coarsely julienned. I left out the other veggies (didn't have them on hand). I used a dash of olive oil in place of butter. I added pepper and paprika, and garlic and onion powders. I used crushed rice chex cereal. Love it. Definitely a keeper. It allows for a lot of freedom to play with the flavors, I look forward to trying other variations.
-
I really lightened this one up, and we still really enjoyed it. First off, I skipped sauteeing the veggies in butter and used nonstick spray instead. I used low fat cheese (and a little less), nonfat sour cream, and low fat soup. I also used 2 cups of whole corn flakes and then crushed them as I wasn't sure if the 2 cups were for crushed or uncrushed. The cooking time was perfect. I served this with vegetarian sausage and cut up oranges for an easy dinner. Thanks.