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    You are in: Home / Recipes / Kansas Hash Brown Casserole Recipe
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    Kansas Hash Brown Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Elielia's Note:

    This is my spin on this comfort food favorite. I use heavy cream and an egg instead of canned soup and half of the butter. Not only will it get rave reviews the day you serve it, but it will make great leftovers that reheat well in the microwave.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      (Note: 8 cups frozen hash brown potatoes equals 20 oz.).
    2. 2
      Mix the corn flakes and 2 tablespoons melted butter, set aside.
    3. 3
      In a large bowl mix the frozen hash browns, chopped onion and cheddar cheese.
    4. 4
      In a separate smaller bowl mix the sour cream, heavy cream, egg, salt & pepper.
    5. 5
      Into the the wet mixture slowly add the 1/4 cup of melted butter, stirring as you go. This will prevent the hot butter from cooking the egg.
    6. 6
      When thoroughly blended, add the wet mixture to the hash brown, onion and cheese mixture, stirring to coat all the hash brown.
    7. 7
      Pour the mixture into a 9x13 non-metallic pan, top with corn flakes and bake at 350 degrees for 45 minutes. Allow to sit 5-10 minutes before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Kansas Hash Brown Casserole

    Serving Size: 1 (239 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 842.4
     
    Calories from Fat 526
    62%
    Total Fat 58.5 g
    90%
    Saturated Fat 26.5 g
    132%
    Cholesterol 134.8 mg
    44%
    Sodium 1450.2 mg
    60%
    Total Carbohydrate 65.4 g
    21%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.8 g
    15%
    Protein 15.4 g
    30%

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