Cheesy Potato Casserole with Corn Flakes

Photo: Vixxenesque

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 package(s) frozen cowboy or cubed potatos
  • 2 cup(s) shredded mild cheddar cheese
  • 16 ounce(s) cream cheese
  • 1 can(s) condensed cream of chicken or mushroom soup
  • 1 cup(s) butter, softened
  • 3 cup(s) crushed corn flakes

Preparation


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
  3. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
  4. Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
  5. Bake at 425 degrees F (220 degrees C) for 1 hour.
January 2014

This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.

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