CORN FLAKES RECIPE 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 HASHBROWN CASSEROLE WITH CORN FLAKE TOPPING RECIPE

Cheesy Hashbrown Casserole with Corn Flake Topping Recipe image

Provided by sarcasticnwitty

Yield 1 serving

Number Of Ingredients 9

Ingredients

2 pounds frozen hashbrowns thawed
1 ½ sticks butter
¼ teaspoon pepper
1 teaspoon salt
½ cup onion chopped
1 can 10 oz can cream of chicken soup
2 cups sour cream
2 cups sharp cheddar cheese grated
2 cups Corn flakes crushed

Steps:

Preheat oven to 350-f degrees.
In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish.
Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
Bake at 350 degrees, uncovered, for 1 hour. Serve hot.

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In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

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CHEESY HASHBROWN CASSEROLE WITH CORN FLAKE TOPPING RECIPE

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In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

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CORN CHOWDER WITH POTATOES RECIPE: HOW TO MAKE IT

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Calories 596 calories per serving

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