Crunchy Hash Brown Casserole
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Add a little crunch to a morning favorite by making our Crunchy Hash Brown Casserole. This flavorful potato casserole uses lighter ingredients, too, so you can enjoy a healthier morning start. It's a double whammy of breakfast goodness!
What You'll Need:
- 1 (10-3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/2 cup light sour cream
- 1/4 cup chopped scallions
- 1/4 cup fat-free milk
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 (32-ounce) package frozen hash brown potatoes
- 1/2 cup crushed cornflakes cereal
- 1 tablespoon butter
What To Do:
- Preheat oven to 375 degrees F. Coat a 7- x 11-inch baking dish with cooking spray.
- In a large bowl, combine soup, cheese, sour cream, scallions, milk, ground red pepper, and nutmeg, if desired, stirring well. Stir in hash brown potatoes; pour mixture into prepared baking dish. Sprinkle with crushed cornflakes and drizzle with butter.
- Bake, uncovered, 30 to 35 minutes or until bubbly. Serve immediately.
If you want more hash brown casseroles like this one, check out our collection of Hash Brown Casseroles: 10 Easy Potato Casserole Recipes.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
Corn on the cob is one of those street foods that's really trendy right now, and one of the most popular ways to serve it is in a style known as Mexican Street Corn. In our version, we slather corn on the cob with butter before topping with a bit of chili powder, cilantro, Cotija cheese, and a squeeze of lime. It's tasty!