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Yield
12 servings (serving size: about 1/2 cup)
Lee Harrelson

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.

Step 3

Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.

Step 4

Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.

Chef's Notes

Instead of cornflakes, use crumbled kettle chips or Ritz crackers for a more salty, crunchy casserole topping. Dress this casserole up with some sausage, ham, or bacon for your meat-loving guests.

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