CHEESY POTATOES WITH CORN FLAKES RECIPES

CHEESY POTATOES RECIPE WITH CORN FLAKES - FOOD.COM

Cheesy Potatoes Recipe with Corn Flakes - Food.com image

This is a staple at our summer grill-outs. It's easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) bag frozen hash browns (shredded or cubed)
2 cups cheddar cheese (can be reduced fat)
16 ounces sour cream (can be light)
1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
3/4 cup butter or 3/4 cup margarine
1 cup corn flakes (more if desired)

Steps:

Take hash browns out of freezer, keep in bag, set aside.
In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
Bake 1 hour at 350.

Nutrition Facts : Calories 676.2, FatContent 53.7, SaturatedFatContent 29.5, CholesterolContent 109.6, SodiumContent 706.5, CarbohydrateContent 39.8, FiberContent 2.4, SugarContent 4.6, ProteinContent 13.2

CHEESY POTATO CASSEROLE WITH CORN FLAKES RECIPE | MYRECIPES

Cheesy Potato Casserole with Corn Flakes Recipe | MyRecipes image

Provided by Vixxenesque

Total Time 1 hours 10 minutes

Number Of Ingredients 7

Ingredients

1 (32-ounce) package frozen cowboy or cubed potatos
2 cups shredded mild cheddar cheese
16 ounces sour cream
1 can condensed cream of chicken or mushroom soup
1 cup butter, softened
1 small onion, chopped
3 cups crushed corn flakes

Steps:

Preheat oven to 425 degrees F.
Pour hash browns into a lightly-greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
In a large skillet over medium heat, combine the onion with 1 stick butter and sauté for 5 minutes. Add to the soup mixture and spread over the potatoes in the dish.
Arrange the crushed corn flakes over the potatoes and soup mixture. Melt the remaining stick of butter and pour evenly over the corn flakes.
Bake at 425 degrees F for 1 hour.

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