POTATO CASSEROLE WITH CORN FLAKES TOPPING RECIPES

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POTATO CASSEROLE WITH CORN FLAKES RECIPE - FOOD.COM



Potato Casserole With Corn Flakes Recipe - Food.com image

This is a recipe that my grandma made at all our family dinners. I can't eat it and not think of her! It is yummy and everyone can't help but love the taste!

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 10

2 (1 lb) bags frozen hash brown potatoes, defrosted
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1 (10 1/2 ounce) can cream of chicken soup
1/2 pint sour cream
10 ounces grated cheddar cheese
2 cups crushed corn flakes
1/4 cup melted butter

Steps:

  • Combine potatoes, melted butter, salt and pepper.
  • Add onion, soup, sour cream and cheese; mix well.
  • Put in 9x13-inch casserole dish.
  • Top with topping mixture.
  • Bake at 350° for 45 minutes.

Nutrition Facts : Calories 507, FatContent 37.6, SaturatedFatContent 22.6, CholesterolContent 101, SodiumContent 1023.3, CarbohydrateContent 31.1, FiberContent 1.9, SugarContent 2.6, ProteinContent 13.4

BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPIN…



Best Ever Sweet Potato Casserole With Pecan Toppin… image

After years of experimentation, I perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & I get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!!

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

4 large sweet potatoes
5/8 cup butter
1 cup evaporated milk
3 eggs, beaten
1 cup sugar
2 1/2 teaspoons nutmeg
2 1/2 teaspoons vanilla
2 1/2 teaspoons cinnamon
2 cups crushed corn flakes
1 cup brown sugar (unpacked)
1 cup chopped pecans
1/2 cup butter, melted

Steps:

  • Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
  • Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
  • Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
  • FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
  • Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
  • Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
  • Bake uncovered 15 minutes at 400.
  • This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.

Nutrition Facts : Calories 684.1, FatContent 40.2, SaturatedFatContent 19.5, CholesterolContent 147.5, SodiumContent 382.6, CarbohydrateContent 77.5, FiberContent 4, SugarContent 56.1, ProteinContent 7.6

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