CHEESY POTATOES W/ CORN FLAKES
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
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.
ANYTIME CHEESY POTATOES
Easy, cheesy potatoes to make that are a real crowd pleaser. These are made with frozen shredded hash browns and you can make these in the oven or in the crockpot. Very easy to make and loaded with flavor. You could add cubed ham to this and serve it as an entree with a salad and rolls.
Provided by Crafty Lady 13
Categories Potato
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine hash browns, 1/2 cup melted butter, cheddar cheese soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
- Mix crushed corn flakes and 1/4 cup melted butter together and sprinkle the mixture over the top of the casserole.
- Baked covered in preheated oven for 45 minutes.
- Can be made in crockpot. Cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Nutrition Facts : Calories 482.4, Fat 36.8, SaturatedFat 23.1, Cholesterol 102.1, Sodium 729.2, Carbohydrate 23.5, Fiber 1.5, Sugar 1.2, Protein 16.3
CHEESY CORN FLAKE POTATOES
Steps:
- Mix topping ingredients to marinate while potatoes are cooking.
- Spray pay with non-stick cooking spray. Mix the potato ingredients in the pan and bake uncovered at 350 degrees F for 1 hour.
- Then remove from oven and spread with topping and bake an additional 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESY POTATO CASSEROLE FROM ORE-IDA®
Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.
Provided by Ore-Ida
Categories Trusted Brands: Recipes and Tips Ore-Ida®
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
- In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
- In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
- Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 31.5 g, Cholesterol 73.2 mg, Fat 29.4 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 17.7 g, Sodium 857.4 mg, Sugar 1.3 g
SIMPLY POTATOES® CHEESY HASH BROWNS
Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish. You can't go wrong with this recipe!
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
- In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
Nutrition Facts : Calories 349 calories, Carbohydrate 23.7 g, Cholesterol 65.4 mg, Fat 24.4 g, Fiber 2 g, Protein 9 g, SaturatedFat 14.9 g, Sodium 588.7 mg, Sugar 1 g
STRAWBERRY CORN FLAKES
Make and share this Strawberry Corn Flakes recipe from Food.com.
Provided by Opossumgravy
Categories Candy
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- First put your cereal in a microwave safe bowl.
- Now add the water and let is soak while you stir a little.
- Now add the 1 tbsp of your ice cream syrup.I assume it could be caramel or even chocolate just the same way.
- Now heat it all with a loose lid for about 20 to 30 seconds.
- Then take it out and as it cools mix and mush it together.
- Now you should be able to eat it with ice cream, plain, or however you like.
- You could chill it as well.
Nutrition Facts : Calories 101.1, Fat 0.2, SaturatedFat 0.1, Sodium 203.3, Carbohydrate 24.4, Fiber 0.7, Sugar 2.9, Protein 1.9
CHEESY HASH BROWN POTATOES
This is a great recipe to prepare for carry-in dinners. We always have it for our Christmas Day brunch. I really should make it more often -- it's good anytime. From the kitchen of Tona Thornburg Court, Bridgeton MO.
Provided by Tona C.
Categories Potato
Time 1h15m
Yield 12 squares, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Butter 9 x 13 pan. Preheat oven to 350 degrees.
- Mix first 8 ingredients together in large bowl.
- Pour into buttered 9 x 13 pan. Bake 15 minutes at 350 degrees.
- Meanwhile in small bowl mix together crushed corn flakes and melted butter with fork. Remove potatoes from oven. Sprinkle corn flakes on top of potatoes. Bake 45 minutes longer, uncovered.
Nutrition Facts : Calories 1005.4, Fat 73.5, SaturatedFat 35.5, Cholesterol 138.3, Sodium 1737.8, Carbohydrate 70.2, Fiber 5.3, Sugar 4.4, Protein 18.5
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- 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.
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