Cheesy Hashbrown Casserole With Corn Flake Topping Food

CORN FLAKE HASH BROWN CASSEROLE

Corn Flake Hash Brown Casserole image

Makes 1 - 3 quart casserole " Cheesy and delicious, this hash brown casserole has a crunchy topping. "

Provided by Kaccy G.

Categories Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 lb) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed corn flakes cereal
1/4 cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
Place mixture in a 3 quart casserole dish.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.
To freeze: Assemble casserole. Wrap tightly with foil and freeze.
To serve: Thaw in fridge overnight. Bake as directed.

Nutrition Facts : Calories 320.5, Fat 23.6, SaturatedFat 14.1, Cholesterol 62.7, Sodium 656.9, Carbohydrate 20.8, Fiber 1.3, Sugar 1.7, Protein 7.8

CHEESY HASHBROWN CASSEROLE W/CORNFLAKE TOPPING

Cheesy Hashbrown Casserole w/Cornflake Topping image

This hearty hashbrown casserole is a perfect side for a hungry family gathering. My niece shared this recipe with me several years ago. This has been a favorite dish at many of our family gatherings. I was surprised and and tastebuds were pleased the 1st time I sampled this dish and was told the topping was made with...

Provided by Diane Atherton

Categories Side Casseroles

Time 1h10m

Number Of Ingredients 8

Ingredients

1 (32-oz) bag frozen hash browns, slightly thawed
1 (10 1/4-oz) cream of chicken soup
1 1/2 c sour cream
1 small onion, chopped finely
1 1/2 stick butter, melted (reserve 1/4 cup for topping)
salt and pepper to taste
10-oz shredded cheddar cheese (i used sharp)
1 1/2 c corn flakes, crushed

Steps:

1. Preheat oven to 350 degrees. Grease 9 X 13-inch baking dish.
2. Combine potatoes, soup, sour cream, onion, 1/2 cup butter and salt & pepper; spoon into prepared baking dish.
3. Sprinkle cheese on top of potato mixture.
4. Combine 1/4 cup melted butter with crushed corn flakes; sprinkle over top of casserole
5. Bake for one hour.

CHEESY HASHBROWN CASSEROLE WITH CORN FLAKE TOPPING

Cheesy Hashbrown Casserole with Corn Flake Topping image

Cheesy and creamy hashbrown casserole topped with a buttery cornflake topping. The perfect holiday breakfast!

Provided by Ali @ Jamhands.net

Categories Breakfast

Time 1h10m

Number Of Ingredients 10

Ingredients

2 lbs. hashbrowns (thawed *see notes)
3/4 cup butter (melted and divided into 1/2 cup and 1/4 cup)
1 large ham steak (cubed)
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion
10 3/4 ounce can cream of celery soup
2 cups sour cream (regular or light)
2 cups grated sharp cheddar cheese
2 cups crushed corn flakes

Steps:

Preheat oven to 350-f degrees. Lightly spray a 9″x13″ baking dish with cooking spray.
In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into baking dish.
Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
Bake uncovered for 1 hour. Serve hot.

Nutrition Facts : Calories 501 kcal, Carbohydrate 51 g, Protein 14 g, Fat 28 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 83 mg, Sodium 1094 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

CHEESY POTATOES W/ CORN FLAKES

Cheesy Potatoes W/ Corn Flakes image

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. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.

Provided by hmms1660

Categories Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) bag frozen hash browns (shredded or cubed)
2 cups cheddar cheese (can be reduced fat)
16 ounces sour cream (can be light)
1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
3/4 cup butter or 3/4 cup margarine
1 cup corn flakes (more if desired)

Steps:

Take hash browns out of freezer, keep in bag, set aside.
In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
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.
Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
Bake 1 hour at 350.

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