Cheesy Potato Casserole with Corn Flakes Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 (32-ounce) package frozen cowboy or cubed potatos
- 2 cups shredded mild cheddar cheese
- 16 ounces sour cream
- 1 can condensed cream of chicken or mushroom soup
- 1 cup butter, softened
- 1 small onion, chopped
- 3 cups crushed corn flakes
Instructions
- Preheat oven to 425 degrees F.
- Pour hash browns into a lightly-greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
- In a large skillet over medium heat, combine the onion with 1 stick butter and sauté for 5 minutes. Add to the soup mixture and spread over the potatoes in the dish.
- Arrange the crushed corn flakes over the potatoes and soup mixture. Melt the remaining stick of butter and pour evenly over the corn flakes.
- Bake at 425 degrees F for 1 hour.
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