Recipe Details
Ingredients
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1(16 ounce) containersour cream
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2cupsshredded Cheddar cheese
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1(10.5 ounce) can condensed cream of chicken soup
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1(30 ounce) packagefrozen shredded hash brown potatoes, thawed
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2cupscornflakes cereal
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¼cupsalted butter, melted
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salt to taste
Cooking Directions
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Grease a 9×13-inch baking dish.
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Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.
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Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
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When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
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Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories162 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 7g |
33% |
| Cholesterol 31mg |
10% |
| Sodium 390mg |
17% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 5g |
11% |
| Vitamin C 1mg |
1% |
| Calcium 140mg |
11% |
| Iron 2mg |
9% |
| Potassium 52mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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