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    You are in: Home / Recipes / Mexican Hashbrown Potato Casserole Recipe
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    Mexican Hashbrown Potato Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    RayneDragon's Note:

    This is the first recipe of my own that I've shared with anybody. This is a great, easy casserole that uses up that partial bag of frozen hashbrowns in your freezer. Tastes really good and is very flexible. Any ingredient can be substituted or omitted and quantities are flexible to taste. As a vegetarian, I made it veggie...but you can easily brown ground beef or chicken and add it to the mixture before baking. I hope you enjoy it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a large bowl mix together the hashbrowns and the eggs.
    3. 3
      Mix in all the other ingredients and half of the cheese.
    4. 4
      Spread mixture into casserole dish(es).
    5. 5
      Sprinkle remaining cheese on top.
    6. 6
      Bake with lid on for 45 minutes.
    7. 7
      Remove lid and bake for 15 more minutes.
    8. 8
      Serve with sour cream on the side and sprinkle cilantro (if you like it).

    Ratings & Reviews:

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    Nutritional Facts for Mexican Hashbrown Potato Casserole

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 425.5
     
    Calories from Fat 178
    42%
    Total Fat 19.8 g
    30%
    Saturated Fat 8.4 g
    42%
    Cholesterol 117.8 mg
    39%
    Sodium 417.5 mg
    17%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 6.5 g
    26%
    Sugars 6.4 g
    25%
    Protein 14.7 g
    29%

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