Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
658
Calories
60g
Protein
32g
Fat
35g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 32 oz frozen hash browns
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- ¼ cup melted butter (you can omit this to save calories and reduce the fat content)
- ½ cup chopped green onions (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping
Directions
1
Combine all ingredients except cornflakes in a large bowl.
2
Transfer the mixture to an 11x13- inch glass baking dish .
3
Sprinkle the corn flake mixture on top.
4
Bake at 350°F for 40 minutes. It's done when it is all bubbly and a little bit browned on top.
Recipe sourced from
wikibooks