Ingredients
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1
-
2
-
16
-
1
-
3/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Cheesy Potatoes W/ Corn Flakes,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. use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.,I make these often and my family love them , I like to add cheese and crushed sour cream and green onion potatoe chips the last 15 minutes. They like it better then plain old cornflakes,I made this for Easter with my Ham and was perfect! Cut the recipe in half as it was just for the two of us and the leftovers reheated just as well the next day. The only thing I would change is less butter for the corn flake topping, a little too much and used more corn flakes than the recipe called for. Will make again, this was so easy and made it early in the day and heated it up an hour before dinner.
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Steps
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1
Done
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Take Hash Browns Out of Freezer, Keep in Bag, Set Aside. |
|
2
Done
|
in Microwave, Melt 1 Stick of Butter in Large Bowl; Mix in Sour Cream, Cheese and Cream of Chicken Soup. |
|
3
Done
|
in 9x13 Pan (sprayed With Pam), Spread Hash Browns. Spread Sour Cream, Cheese, and Soup Mixture on Top. |
|
4
Done
|
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. |
|
5
Done
|
Sprinkle Corn Flakes on Top of Sour Cream, Cheese and Soup Mixture. |
|
6
Done
|
Bake 1 Hour at 350. |
