Hash Brown Casserole
- Servings: 6
- Course: Breakfast
For some added flavor, try adding some ham to a classic potato dish and you have a family-friendly main dish perfect for any meal. Plus, be sure to use Reynolds Wrap® Pan Lining Paper to protect your casserole dish and avoid a cheesy, sticky mess. When you're done serving, you can simply toss the pan liner and you're all done!
- 1 ounce reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 ounce light sour cream
- 1/2 ounce frozen shredded hash brown potatoes
- 1 cup diced cooked ham
- 1 cup cubed American cheese (4 ounces)
- 1/4 cup chopped onion
- 1/8 teaspoon ground black pepper
- 1 cup cornflakes
- 3 butter, melted
- Reynolds Wrap® Pan Lining Paper
Preheat oven to 350 degrees F. Line a 2-quart square baking dish with Reynolds Wrap® Pan Lining Paper. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer to baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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