Cheesy Cornflake Topped Party Potatoes Recipes

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CHEESY POTATOES W/ CORN FLAKES



Cheesy Potatoes W/ Corn Flakes image

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

1 (32 ounce) bag frozen hash browns (shredded or cubed)
2 cups cheddar cheese (can be reduced fat)
16 ounces sour cream (can be light)
1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
3/4 cup butter or 3/4 cup margarine
1 cup corn flakes (more if desired)

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.

CHEESY CORNFLAKE-TOPPED PARTY POTATOES



Cheesy Cornflake-Topped Party Potatoes image

This is one of my most requested foods to bring to parties. It's deliciously cheesy and the cornflakes are surprisingly the perfect topper to these potatoes. I advise against making this in a crockpot, it does not turn out as good. The 13 X 9 glass baking dish is definitely the way to go.

Provided by KeLynn

Categories     Potato

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 6

1 (32 ounce) bag frozen hash brown cubed potatoes (I use Ore-Ida Southern Style)
1 (10 3/4 ounce) cream of celery soup
8 ounces sour cream
16 ounces shredded mild cheddar cheese
1 cup of melted butter, divided
1 1/2 cups lightly crushed corn flakes

Steps:

  • Preheat oven to 350.
  • In large bowl combine 1 stick melted butter, soup, potatoes, sour cream, and cheddar cheese.
  • Pour into ungreased 9 X 13 glass baking dish.
  • Sprinkle with cornflakes and drizzle with 1 stick melted butter.
  • Bake uncovered for 1 hour to 1 hour and 15 minutes until potatoes are soft and cornflakes are golden brown.

Nutrition Facts : Calories 335.8, Fat 26.6, SaturatedFat 16.5, Cholesterol 73.5, Sodium 461.2, Carbohydrate 15.5, Fiber 1.5, Sugar 1.2, Protein 9.8

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