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Nutrition Facts
Serving Size 1 (169g) Recipe makes 12 servings
Calories 243
Calories from Fat 143		(59%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 340mg		14%
Potassium 329mg		9%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 1.1g	4%
	Sugars 0.5g
Protein 8.0g		15%
detailed view... how is this calculated?

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Recipe #204641 | 1¼ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Karen67
Jan 10, 2007

I got this recipe from an old friend, who got it off a bag of frozen hash browns. My family raved about it the first time I made it, and there are never any leftovers. It's actually not too fattening if you stick to only 1-2 servings...which is hard to do!

SERVES 12 (change servings and units)

Ingredients

1 (32 ounce) bag frozen hash brown potatoes, cube style, not shredded (Do NOT thaw)
2 cups cheddar cheese, shredded
16 ounces light sour cream
1/4 cup butter, melted
10 ounces cream of mushroom soup (lite soup ok)
breadcrumbs or crushed crackers or corn flakes, to taste

Directions

1
Spray 9 x 11 baking dish with cooking spray.
2
Preheat oven to 350 degrees.
3
Mix all ingredients except bread crumbs in a very large bowl.
4
Pour into baking dish and top with bread crumbs, crackers or cornflakes.
5
Bake for one hour.

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Featured Reviews for This Recipe

From: Brenda.

On Mar 11, 2007

We Loved this recipe. Creamy and cheesy, what's not to love? Karen, I see you mentioned to use a BIG bowl to mix this up, and that was sound advice. Thanks for sharing. Nick's Mom

0 people found this review helpful

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From: KITTENCAL

On Mar 9, 2007

This is very good, I added in chopped green onion and fresh garlic to the soup mixture, I ran out of cream of mushroom so I subbed cream of chicken and it worked out very well, thanks for sharing Karen!...Kitten

1 person found this review helpful

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From: Recipe Baroness

On Dec 1, 2007

This is a bit of heaven! I reminds me of a baked potato, with lots of sour cream and cheese. YUM... The only thing I did differnt in this recipe is I used Cream of Chicken soup rather than the Mushroom soup. I added a little black pepper and a small amount of salt as the recipe didn't call for any, and I thought that odd. Thanks so much for a great recipe! I'll be keeping this recipe within easy reach for the next potluck

1 person found this review helpful

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From: MsSally

On Oct 29, 2007

Oh my how wonderful is this recipe! I served it as a side with baked chicken and carrots and asparagus. Leftovers were awsome for breakfast. I used fat-free sour cream and lite soup and light cheese. YUMMY!

1 person found this review helpful

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