Hash Brown Casserole

Nutrition Facts

Serving Size 3 OZ
Calories 145
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 9.6g
15%
Sat. Fat 3.2g
- - -%
Trans Fat 0g
Cholesterol 11.4mg
- - -%
Sodium 338.5mg
15%
Tot. Carb. 11.2g
3%
Dietary Fiber 0.8g
2%
Sugars 0.1g
   Includes 0g Added Sugars
0%
Protein 4g
Vitamin D - 0.1mcg - 0%
Calcium - 89.4mg - 9%
Iron - 0.6mg - 7%
Potassium - 168.8mg - 4%
INGREDIENTS: SHREDDED POTATOES (potatoes, contains 2% or less of dextrose, sodium acid pyrophosphate added to maintain color), CREAM OF CHICKEN SOUP (chicken stock, water, vegetable oil, modified food starch, wheat flour, cream (milk), contains less than 2% of: salt, chicken**, soy protein concentrate, chicken fat, yeast extract, beta carotene (for color), chicken broth**, cane sugar, onions**, cornstarch, celery extract, onion extract, xanthan gum. **dried contains: wheat, milk, soy.), MONTEREY JACK & CHEDDAR CHEESE (cheddar cheese, (pasteurized milk, cheese culture, salt, enzymes, annatto color), monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose added to prevent caking. contains: milk ), LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color)), FRESH ONIONS, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)
ALLERGENS: Milk, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.