Cheesy Potatoes W/ Corn Flakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 bag frozen hash browns (shredded or cubed)
- 2 cups cheddar cheese (can be reduced fat)
- 16 ounces sour cream (can be light)
- 1 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)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -10 serving(s) (57g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Take hash browns out of freezer, keep in bag, set aside. " }, { "@type": "HowToStep", "text": "In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup. " }, { "@type": "HowToStep", "text": "In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top. " }, { "@type": "HowToStep", "text": "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. " }, { "@type": "HowToStep", "text": "Sprinkle corn flakes on top of sour cream, cheese and soup mixture. " }, { "@type": "HowToStep", "text": "Bake 1 hour at 350." } ]
