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This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family’s Easter dinner.
Ingredients
- 1 pound frozen hash brown potatoes
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 small onion, chopped
- 1 pint sour cream
- 2 ½ cups shredded Cheddar cheese
- salt and pepper to taste
- 4 ½ cups crispy rice cereal squares
- 2/3 cup butter
Directions
Step 1
Place hash browns in the bottom of a 9×13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
Step 2
Preheat oven to 325 degrees F (165 degrees C).
Step 3
Bake in preheated oven 45 minutes, until golden, hot and bubbly.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 458 | |
| % Daily Value * | |
| Total Fat38g | 48% |
| Saturated Fat22g | 109% |
| Cholesterol82mg | 27% |
| Sodium791mg | 34% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C13mg | 66% |
| Calcium273mg | 21% |
| Iron5mg | 30% |
| Potassium366mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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