Zutaten für Cheesy Potatoes W Corn Flakes
- Frozen Hash Browns
- Cheddar Cheese
- 1 cup light sour cream
- 1 (10.75 ounce) can 98% fat-free cream of chicken soup
- 1/2 cup (1 stick) butter
- 2 cups crushed corn flakes (plus more, if needed)
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Zubereitung von Cheesy Potatoes W Corn Flakes
- Remove 4 cups of frozen hash browns from the freezer; leave them in the bag.
- In a large microwave-safe bowl, melt 1/2 cup (1 stick) of butter in the microwave.
- Stir in 1 cup light sour cream, 2 cups shredded reduced-fat cheddar cheese, and 1 (10.75 ounce) can 98% fat-free cream of chicken soup until well combined.
- Spread the frozen hash browns evenly in a greased 9x13 inch baking dish.
- Pour the sour cream, cheese, and soup mixture over the hash browns.
- In a medium saucepan, melt 1/4 cup (1/2 stick) of butter over medium heat. Add 2 cups crushed corn flakes and stir until the butter is evenly absorbed.
- Add more crushed corn flakes if needed to achieve desired topping thickness.
- Sprinkle the cornflake mixture evenly over the cheese and soup mixture.
- Bake for 75 minutes at 350°F (175°C), or until heated through and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
147g
Carbs
13g