A great version of Hashbrown Casserole!
Put hashbrowns in a greased 13 x 9 x 2-inch pan. Mix together pepper, salt, onion flakes, cream of chicken soup, sour cream and grated cheddar cheese. Cover with crushed cornflakes and dribble with melted butter. Bake at 300F. for 1 hour.
If making ahead of time, only mix 1/2 of the cheese in the main mix. Next day, right before baking, sprinkle main mix with the other half of cheese and then the cornflakes and butter.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 374 | ||
Calories from Fat: 186 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 756.5mg | 26 % | |
Potassium 364.9mg | 10 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 36.4g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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