Ingredients for Angie's Hash Brown Casserole
- 1 (30 ounce) package frozen hash brown potatoes, thawed
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 1 cup sour cream
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 1/2 cups crushed cornflakes
- 1 lb cooked bacon, crumbled
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How to Make Angie's Hash Brown Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the shredded potatoes, cooked bacon, cheese, sour cream, cream of mushroom soup, onion, and salt and pepper. Mix well to ensure all potatoes are evenly coated.
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Pour the potato mixture into the prepared baking dish and spread evenly.
- Crush cornflakes into smaller pieces and sprinkle evenly over the top of the potatoes.
- Drizzle melted butter over the crushed cornflakes.
- Bake uncovered for 45 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
17g
Fat
90g
Carbs
13g
