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Ingredientes
- 2 pound frzn hash brown potatoes, defrosted
- 1/2 c. melted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 c. dry chopped onion
- 1 can cream of mushroom soup
- 16 ounce. container lowfat sour cream
- 8 to 12 ounce. pkg. grated cheddar cheese
Direcciones
- Combine potatoes with melted butter, salt and pepper. Add in onions, soup, lowfat sour cream and cheese. Blend thoroughly. Put in large 9 x 12 inch baking dish. Heat butter and fold in cornflakes. Spread on top of casserole. Bake at 350 degrees for 45 min. Can be made ahead and stored in refrigerator. Allow extra baking time if cool. Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 321 | |
| Calories from Fat 219 | 68% |
| Total Fat 24.92g | 31% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 605mg | 25% |
| Potassium 315mg | 9% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.95g | 1% |
| Protein 8.75g | 14% |
