Potato Casserole with Cornflake Topping
Recipe: #14007
August 24, 2014
Categories: Casseroles, Side Dishes, Potatoes, Brunch Fathers Day, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"Not at all health food but boy is this good, if I have any leftover cooked potatoes I finely cube them and use them instead of hash browns instead of hash browns, I also add in a minced jalapeno when frying the onion and some diced cooked bacon"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (202.9 g)
- Calories 355.5
- Total Fat - 23.8 g
- Saturated Fat - 14.5 g
- Cholesterol - 62.4 mg
- Sodium - 300.2 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 2 g
- Sugars - 1.6 g
- Protein - 10.8 g
- Calcium - 266.4 mg
- Iron - 2.1 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Generously butter a 9 x 13 inch baking pan.
Step 2
In a large pan, melt 1/3 cup butter, and saute the onions and garlic in it for 4-5 minutes, until onions are softened. Take pan off burner.Mix in condensed soup, cheddar cheese, and sour cream, mix well. Add frozen hash browns and mix well.
Step 3
Spread the mixture into a greased 9 x 13 inch baking dish. Mix the crushed corn flakes with 1/2 cup melted butter. Sprinkle corn flake butter mixture over the hash brown mixture in pan.
Step 4
Bake, uncovered, at 350 degrees F for 40 minutes.
Tips
No special items needed.
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