Cheesy Potato Casserole with Corn Flake Topping
Try this Cheesy Potato Casserole with Corn Flake Topping recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 (10.75-ounce) cans condensed reduced-fat cream of chicken soup 12 ounces sharp cheddar cheese, shredded (about 3 cups) 1 cup (227 grams) sour cream 1 (32-ounce) bag frozen diced hash brown potatoes (about 7 1/3 cups) 2 1/2 cups corn flakes cerealequipment used :large mixing bowl9x13-i
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with non-stick cooking spray; set aside. 2. In a large bowl combine the soup, shredded cheese and sour cream. Stir in the potatoes, breaking up any frozen chunks. Spread in an even layer in the prepared baking dish. Bake, uncovered, for 1 hour. 3. Stir the potato mixture and sprinkle with the corn flakes cereal. Bake, uncovered, for an additional 20 minutes. Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days. Note: If you don't have access to, or do not want to use, store-bought condensed soup, Ali from Gimme Some Oven has a recipe for homemade condensed cream of chicken soup you could use.
