Potato Casserole with Cornflake Topping
Created by J.Jaeger on August 24, 2014
- Servings: 10
- Prep Time: 15m
- Cook Time: 40m
- Recipe #14007
Ingredients
- 1/3 cup butter
- 1 medium yellow onion, chopped
- 3 garlic cloves (fine minced)
- 1 can (10.75 ounce) condensed soup, undiluted (cream of celery or cream of chicken)
- 8 ounces sharp cheddar cheese, shredded
- 1 container (8 ounce) sour cream
- 1 package (32 ounce) shredded frozen hash brown potatoes
- 1/2 cup butter, melted
- 2 cups crushed corn flakes
How to Make
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Step 1: Preheat oven to 350 degrees. Generously butter a 9 x 13 inch baking pan.
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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.
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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.
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Step 4: Bake, uncovered, at 350 degrees F for 40 minutes.
Nutritional Facts
- 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