American · Dinner
Hash Brown Casserole
A baked vegetarian casserole of shredded potatoes bound with sour cream, vegetable stock, melted butter and sharp cheddar, topped with crushed cornflakes toasted in butter. Onion and seasoning run through the mixture. Baked until the edges crisp and the centre sets, served hot as a side.
$2
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
1051Calories
44.5gProtein
76.3gFat
47.4gCarbs
5.4gSugar
3.9gFiber
1745mgSodium
233mgChol
46.5gSat Fat
680mgPotassium
580mgCalcium
0.8mgIron
1.2mcgVitamin B12
8mgVitamin C
vegetarian
protein-rich
rich-umami
all-time-classics
vegetarian
Instructions
1
Prep
Heat the oven to 350F (175C) and butter a small baking dish. Thaw the hash brown potatoes and squeeze out excess water.
2
Build
Stir together hash browns, sour cream, melted butter, stock, onion, most of the cheddar, salt and pepper until coated.
3
Toss
Toss crushed cornflakes with the teaspoon of butter until glossed, then scatter over potatoes with reserved cheddar.
4
Bake
Bake at 350F for 45 to 50 minutes until the top is golden brown, edges bubble and centre sets with no loose liquid.
5
Plate
Spoon onto a plate while hot, cheese still melting through the crisp cornflake top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 11 oz311g hash brown potatoes
- 6 tbsp90g sour cream
- 4 tbsp60g butter, melted
- 1/2 cup120ml vegetable stock
- 4 tbsp40g onion
- 2/3 cup24g cornflakes
- 2 tsp2 tsp butter, for the topping
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
