In my family, we prepare this beautiful holiday dessert every year. If you want a less spicy version, you may leave the cloves out.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 1 (26.5 ounce) can cream of mushroom soup
- 2 cups sour cream
- 2 cups shredded Cheddar cheese
- 2 cups cornflakes cereal
- ½ cup butter, melted
- 1 ½ pounds frozen hash brown potatoes
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9×13-inch baking dish.
- Bake in preheated oven until golden brown on top, about 50 minutes.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 324 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I couldn’t sleep, so I thought the family might like something different for breakfast.