Hash Brown Bake Ii
Creamy and cheesy hash brown bake with a crispy topping, perfect for family dinners or potlucks, featuring savory flavors and comforting textures.
Ingredients
Instructions
- Spread the frozen hash brown potatoes in a 9 x 13-inch baking dish.
- Melt 1 stick of oleo (butter) and pour over the potatoes.
- Mix the cream of chicken soup, shredded Cheddar cheese, and French onion chip dip together.
- Spread the mixture evenly over the potatoes.
- Melt the second stick of oleo and mix it with the cornflakes.
- Sprinkle the cornflake mixture over the top of the casserole.
- Bake at 350°F (175°C) for 1 hour until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding sour cream or Greek yogurt to the mixture of cream of chicken soup, cheese, and dip. You can substitute the French onion chip dip with any savory dip you prefer. If you're looking for a lighter version, use low-fat cheese and butter substitutes. This dish is a fantastic side for barbecued meats or pairs beautifully with Martha Stewart'S Herb-Roasted Chicken With Baked Shallots.
Serving Suggestions
This hearty casserole serves well as a side dish for brunch or dinner. Consider pairing it with a fresh green salad or steamed vegetables for a balanced meal. It also complements breakfast favorites like scrambled eggs or bacon. For a complete meal, serve alongside Zippy Chicken Strips or Chicken Casserole With Wild Rice.
Storage & Reheating
Store leftover Hash Brown Bake in an airtight container in the refrigerator for up to four days. To reheat, place individual portions in the microwave or cover the entire dish with foil and warm in a preheated oven at 350°F (175°C) until heated through. This will help retain moisture and prevent the top from getting too crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hash Brown Bake Ii contains roughly 636 calories, with 24g protein, 41g carbohydrates, and 42g fat. It is an excellent source of protein (48% of the Daily Value), calcium (48% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns, but you will need to pre-cook them slightly to ensure they are tender by the time the casserole is done baking. Sauté them in a bit of butter until just softened before layering them in the baking dish.
How do I make this dish gluten-free?
To make this dish gluten-free, ensure that the cream of chicken soup and cornflakes are certified gluten-free. Many brands offer gluten-free versions of these products, which will work perfectly in this recipe.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time if baking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).