Sunday, March 5, 2017

Cheesy Potatoes With Corn Flakes


The recipe Olivia and I are sharing this week is somewhat of a classic she found on
You can see it pictured below on the right side of the plate.  It is a time honored recipe that brings people back for more.  If you are looking for something different to do for the Easter holiday rather than the same old mashed potatoes, this might be an excellent choice.  It is a great combination of both creamy and crunchy.  It also keeps well as a leftover.

This recipe would be excellent if you are planning a brunch too.  The sour cream and chicken soup give it somewhat of a savory tang and the corn flakes...well who doesn't like crunch breakfast cereal as a topping? If you have never tried this recipe, now is the time.  If you have made it but not for a while, now is the time to revisit it.



  • 1(32 ounce) bag frozen hash browns (shredded or cubed)
  • 2cups cheddar cheese (can be reduced fat)
  • 16ounces sour cream (can be light)
  • 1(10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
  • 34cup butter or 34 cup margarine
  • 1cup corn flakes (more if desired)


  1. Take hash browns out of freezer, keep in bag, set aside.
  2. In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
  3. In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
  4. 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.
  5. Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
  6. Bake 1 hour at 350.

No comments:

Post a Comment