Potatoes Obrien With Corn Flakes Recipes

CHEESY O'BRIEN POTATO CASSEROLE; EASY RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl combine sour cream, mushroom soup and melted butter.
• Add Potatoes O'Brien to above mixture and stir well to combine. Then add cheese to mixture. Place combined ingredients is a 2 quart casserole dish.
• For the topping: in a small bowl combine corn flake crumbles and melted butter until well combined. Spread evenly to top of potato mixture and bake for 1 hour.
• Serve warm and enjoy!

O'BRIAN'S POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
• Place potatoes in bottom of prepared dish.
• Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter.
• Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.

CHEESY POTATOES W/ CORN FLAKES

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.

POTATOES O'BRIEN WITH CORN FLAKES

Steps:

• Preheat oven to 350 degrees F. Mix potatoes, soup, and sour cream in a bowl.
• Place mixture in casserole dish; use Pam so it doesn't stick. Pour cheese on top. (Sometimes I use more or less than 1 cup...depending on mood.) Drizzle butter over casserole. (I've cut this down to 1/2 stick and it works just as well.) Add corn flakes on top.
• Cook 1 hour. Let stand for 15 minutes.

POTATOES O'BRIEN

Steps:

• Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside.
• Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley.

O'BRIEN POTATOES

Steps:

• In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve.

POTATOES O'BRIEN

Steps:

• In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

CORN O'BRIEN

Steps:

• Place the bacon in a large, deep skillet, and cook over medium heat, stirring until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, leaving the grease in the skillet. Stir the onion and bell pepper into the skillet, and cook until the onion has softened and turned translucent, about 5 minutes. Add the corn, pimentos, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper before serving.

POTATOES O'BRIEN

Steps:

• In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
• Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
• Do not allow the onion to scorch.
• Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
• Transfer to a serving bowl and set aside.
• Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
• Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
• If the potatoes are too dry, add a little more butter or oil.
• Transfer the browned potatoes to the bowl holding the pepper mixture.
• Repeat with the remaining butter, olive oil and potatoes.
• Return the mixture to the pan.
• Raise the heat to high so that it quickly warms through.
• Remove from the heat and season to taste with salt and pepper.
• Add the parsley and stir to combine.
• Return to the serving bowl and serve immediately.