Ingredients for Cheesy Potatoes With Crunch Topping
- Hash Brown Potatoes
- Sharp Cheddar Cheese
- 1/2 cup sour cream
- Cream Of Chicken Soup
- 1/2 cup chopped onion
- 1 tsp salt
- 1/2 tsp black pepper
- Margarine
- Corn Flakes
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How to Make Cheesy Potatoes With Crunch Topping
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 lbs peeled and cubed potatoes, 1 cup shredded cheddar cheese, 1/2 cup sour cream, 10.75 oz can condensed cream of mushroom soup, 1/2 cup chopped onion, 1 tsp salt, and 1/2 tsp black pepper. Mix well to combine.
- Pour potato mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine 3 cups crushed cornflakes and 1/4 cup melted butter or margarine. Mix until evenly coated.
- Sprinkle the cornflake mixture evenly over the top of the potato mixture.
- Bake for 45-50 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
18g
Fat
112g
Carbs
23g
