Ingredients
24
24 servings
- •1 (26.5 ounce) can cream of mushroom soup
- •2 cups sour cream
- •2 cups shredded Cheddar cheese
- •2 cups cornflakes cereal
- •½ cup butter, melted
- •1 ½ pounds frozen hash brown potatoes
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
- Bake in preheated oven until golden brown on top, about 50 minutes.
Nutritional Facts
Per 24 servings
- Calories: 171
- Carbohydrate: 10g
- Fat: 15g
- Fiber: 1g
- Protein: 4g
- Sugar: 1g
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