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Ingredients
- 1 (8 ounce.) lowfat sour cream
- 1 can cream of chicken soup
- 1/2 c. lowfat milk
- 1/2 c. melted butter
- 1 teaspoon salt (this can be omitted)
- 1 tbsp. grated onion
- 1 (32 ounce.) size of defrosted hash brown potatoes
- 2 c. grated Cheddar cheese (extra sharp is good)
- 2 c. corn flakes, crushed
- 1/4 c. melted butter
Directions
- Mix first six ingredients in a large container to allow for stirring. Add in hash brown potatoes and spread into a 9x13 inch pan. Sprinkle cheese over potato mix, then cornflakes over cheese. Drizzle melted butter over the top. Bake at 350 degrees for one hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2066g | |
| Calories 3997 | |
| Calories from Fat 2593 | 65% |
| Total Fat 294.8g | 369% |
| Saturated Fat 176.34g | 705% |
| Trans Fat 0.0g | |
| Cholesterol 792mg | 264% |
| Sodium 7910mg | 330% |
| Potassium 3616mg | 103% |
| Total Carbs 248.09g | 66% |
| Dietary Fiber 15.4g | 51% |
| Sugars 21.43g | 14% |
| Protein 105.79g | 169% |
