Thanksgiving

Mom's Hashbrown Casserole is for Dinner.

Mom's Hashbrown Casserole takes 10 minutes to prepare.

Mom's Hashbrown Casserole takes 50 minutes to cook.

Mom's Hashbrown Casserole makes 8 servings.

The ingredients for Mom's Hashbrown Casserole are:

Casserole:
16 oz frozen hash browns, thawed
1/2 cup chopped onions
1/2 can cream of chicken soup
1 cup reduced fat sour cream
1/2 stick margarine, melted
4 oz grated sharp cheddar cheese
salt & pepper to taste

Topping:
1 cup corn flakes cereal, crushed
1/4 cup margarine, melted

Here is how you make Mom's Hashbrown Casserole:

In a large bowl, combine onions, soup, sour cream, melted margarine, cheese, salt, & pepper until well mixed. Stir in thawed hash browns. Spread mixture in the bottom of a 2.2 qt rectangular baking dish or an 8'' square baking dish coated with cooking spray.Crush corn flakes in a ziplock bag, then mix with melted margarine in a bowl. Spread topping evenly over casserole mixture.Bake at 375 for 50 minutes or until casserole is warm throughout and topping is golden browned, but not burned.Note: You can double this recipe to make the classic "potluck" version in a 13x9'' baking dish. That will produce 16 servings, whereas this version only makes 8 to reduce leftovers.Number of Servings: 8Recipe submitted by SparkPeople user KARICHELLE.

The nutritional information for Mom's Hashbrown Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 227.7

• Total Fat: 17.8 g
• Cholesterol: 38.2 mg
• Sodium: 350.8 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 1.1 g
• Protein: 6.4 g