The Best Casserole Potatoes
Try this The Best Casserole Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 cup sour cream
- 4 green onions chopped
- 2 cups sharp cheddar cheese shredded
- 1/2 cup salted butter melted
- 1/4 cup salted butter
- 10 oz can cream of chicken soup
- 6 cups frozen shredded potatoes (i usually use a whole 26
- 3 cups lightly crushed corn flakes
- Carbohydrate 20.8497083343904 g
- Cholesterol 118.418750087212 mg
- Fat 41.2024958655753 g
- Fiber 1.59666670163473 g
- Protein 13.7745041676885 g
- Saturated Fat 26.0611750203877 g
- Serving Size 1 1 Serving (188g)
- Sodium 552.620833551552 mg
- Sugar 19.2530416327556 g
- Trans Fat 2.55974083553643 g
- Calories 499 calories
Preheat oven to 350 degrees F.Saute the green onions in ¼ cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.Remove from heat and add the shredded potatoes, stir to coat completely.Pour into a lightly greased 9x13in casserole dish, set aside.Add the crushed corn flakes with the ½ cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.Bake for 40-45 minutes or until center is hot and bubbly.
