Hash Brown Potato Casserole
Recipe: #924
October 19, 2011
Categories: Breakfast, Casseroles, Side Dishes, Onions, Peppers, Potatoes, Southern Brunch, Cinco de Mayo, July 4th, Labor Day, Oven Bake, more
"Fat alert!! Only make this if you are feeling particularly naughty!! Great for a pot luck and the leftovers make a wonderful breakfast side. "
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (171.3 g)
- Calories 457.4
- Total Fat - 33.6 g
- Saturated Fat - 11.2 g
- Cholesterol - 51.8 mg
- Sodium - 596.7 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 1.6 g
- Sugars - 10.1 g
- Protein - 10.4 g
- Calcium - 256.7 mg
- Iron - 1.8 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Mix corn flake crumbs with 1/4 cup melted butter in a small bowl and set aside.
Step 3
In a large bowl, mix together, hash browns, melted butter, salt, pepper, onion, bell pepper, soup, sour cream, and cheese.
Step 4
Spray a 9 X 13 casserole dish with cooking spray and pour potato mixture into casserole, spreading evenly.
Step 5
Top with corn flake mixture and bake for 45 minutes.
Tips
No special items needed.
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