Cheesy Potato Casserole with Corn Flakes
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- 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
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the 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 saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
- 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.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.
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Cheesy Potato Casserole with Corn Flakes Recipe at a Glance
- COURSE: Side Dishes/Vegetables