Homestyle Hashbrown Bake
A side dish my mom used to whip up for us as children, this hashbrown bake is a simple way to make sure that quick weekday meals are still delicious and hearty. Easy to prepare ahead of time, it’s a treasured recipe that holds a special place in my heart and one that I will be sure to pass down to my own kids. – Gabrielle S., NB
- Prep: 15 minutes
- Cooking: 40 minutes
- Resting: 15 minutes
Ingredients
- 2 cups (500 mL) crushed corn flakes cereal
- ½ cup (125 mL) Canadian butter, melted
- 1 pkg (2 lbs/1 kg) frozen diced hashbrowns
- 2 cups (500 mL) grated Canadian cheddar (or cheese of choice)
- 1 can (10 fl. oz./284 mL) condensed cream of mushroom soup
- 2 ⅓ cups (575 mL) Canadian sour cream
- 3/4 cup (175 mL) sliced green onions, divided
Make it with Canadian Dairy
Find these ingredients with our Blue Cow Spotter:
Find these ingredients with our Blue Cow Spotter:
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 350°F (180°C).
In medium bowl, stir together corn flakes cereal and melted butter.
In large bowl, stir together hashbrowns, cheddar, mushroom soup, sour cream and ½ cup (125 mL) green onions until coated.
Spread mixture into 13 x 9-inch (33 x 23 cm) lightly greased baking dish. Sprinkle corn flakes mixture evenly over top.
Bake for 40 to 45 minutes or until golden and bubbly.
Let rest for 15 minutes. Garnish with remaining green onions.
Tips
If desired, use shredded hashbrowns in place of diced hashbrowns. For added protein, add 1 cup shredded cooked chicken in Step 3, if desired. Substitute condensed cream of mushroom soup with condensed cream of chicken soup, if desired.
Nutritional information
Per serving| Energy: | 348 Calories |
| Protein: | 11 g |
| Carbohydrate: | 24 g |
| Fat: | 24 g |
| Fibre: | 2 g |
| Sodium: | 371 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 215 mg |
| Riboflavin: | 32 % |
| Niacin: | 31 % |
| Thiamin: | 24 % |
| Vitamin A: | 20 % |
