Potatocasserolewithcornflakes Food

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POTATO CASSEROLE WITH CORN FLAKES



Potato Casserole With Corn Flakes image

This is a recipe that my grandma made at all our family dinners. I can't eat it and not think of her! It is yummy and everyone can't help but love the taste!

Provided by Indiana Nurse

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 (1 lb) bags frozen hash brown potatoes, defrosted
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1 (10 1/2 ounce) can cream of chicken soup
1/2 pint sour cream
10 ounces grated cheddar cheese
2 cups crushed corn flakes
1/4 cup melted butter

Steps:

  • Combine potatoes, melted butter, salt and pepper.
  • Add onion, soup, sour cream and cheese; mix well.
  • Put in 9x13-inch casserole dish.
  • Top with topping mixture.
  • Bake at 350° for 45 minutes.

Nutrition Facts : Calories 507, Fat 37.6, SaturatedFat 22.6, Cholesterol 101, Sodium 1023.3, Carbohydrate 31.1, Fiber 1.9, Sugar 2.6, Protein 13.4

POTATO CASSEROLE



Potato Casserole image

This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.

Provided by JEREMYBEELER

Categories     Side Dish     Casseroles     Potato Casserole

Time 1h25m

Yield 12

Number Of Ingredients 7

1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
  • In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
  • Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
  • Bake at 425 degrees F (220 degrees C) for 1 hour.

Nutrition Facts : Calories 400 calories, Carbohydrate 23.1 g, Cholesterol 77.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 20.7 g, Sodium 483.4 mg, Sugar 1.7 g

HASH BROWN CASSEROLE WITH CORN FLAKES



Hash Brown Casserole with Corn Flakes image

This Hash Brown Casserole with Corn Flakes is one my most popular dishes and with good reason. Shredded hash browns, cream of chicken soup, sour cream and shredded cheese are topped with buttery corn flakes to make a dish that is the ultimate comfort food.

Provided by Vicky

Categories     Breakfast

Time 1h15m

Number Of Ingredients 9

2 pounds shredded hash brown potatoes (thawed)
1 cream of chicken soup (10.75 oz)
8 oz sour cream
2 cups shredded cheddar (or cheddar jack mix)
1/2 cup onions (chopped)
1 teaspoon salt
Pinch pepper
1/4 cup butter (melted)
2 cups cornflakes (crushed)

Steps:

  • Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
  • Spread mixture in a greased 13 x 9 casserole dish.
  • Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
  • Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately.

Nutrition Facts : Calories 341 kcal, Carbohydrate 28 g, Protein 10 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 59 mg, Sodium 616 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SWEET POTATO CASSEROLE WITH CORNFLAKES



Sweet Potato Casserole with Cornflakes image

This sweet potato casserole is not too sweet, but has a sweet, crunchy, nutty cornflake topping!

Provided by DRFHRLAW

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 10

Number Of Ingredients 9

4 large sweet potatoes, peeled and cut into chunks
1 cup evaporated milk
½ cup white sugar
5 tablespoons unsalted butter, softened
2 large eggs
1 cup crushed cornflakes
½ cup brown sugar
½ cup crushed walnuts
5 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
  • Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
  • Bake in the preheated oven for 15 minutes.
  • While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
  • Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 63.2 g, Cholesterol 75 mg, Fat 18.4 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 9.2 g, Sodium 165.6 mg, Sugar 31.4 g

EASY CHEESY HASHBROWN CASSEROLE WITH CORNFLAKES



Easy Cheesy Hashbrown Casserole with Cornflakes image

This cheesy casserole with a crunchy cornflake topping is a great side for any meat-focused meal. Serve it with ham, roast beef, or barbecue -- a true crowd-pleaser!

Provided by sandi

Categories     Main Course

Time 1h15m

Number Of Ingredients 8

32 ounces frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1 cup sour cream
1 can cream of mushroom soup
1/2 teaspoon garlic powder
1 teaspoon salt
2 cups crushed cornflakes
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together grated cheese, sour cream, cream of mushroom soup, garlic, and salt. Add potatoes and mix well.
  • Place potato mixture in a 9x13 pan.
  • Mix melted butter and crushed cornflakes and sprinkle on top of the casserole as a topping.
  • Bake for 1 hour or until golden brown and potatoes are cooked through.

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.

RANCH POTATO CASSEROLE



Ranch Potato Casserole image

We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason-I can put it together a day ahead and bake it just before we're ready to eat. -Lydia Schnitzler, Kingsburg, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), peeled and quarterered
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese
TOPPING:
1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain., Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes.

Nutrition Facts : Calories 329 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 481mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

POTATO CASSEROLE



Potato Casserole image

With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.

Provided by Edna Lewis

Categories     Potato     Side     Bake     Casserole/Gratin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 4

2 pounds boiling potatoes
5 tablespoons unsalted butter, melted
1/2 cup reduced-sodium chicken broth
Equipment: an adjustable-blade slicer

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.

POTATO CASSEROLE



Potato Casserole image

Trisha Yearwood's potato casserole from Food Network is extra-savory thanks to cheddar and bacon.

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
Pinch salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar

Steps:

  • Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
  • Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
  • While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
  • Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
  • Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

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  • Pour hash browns into a lightly-greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
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CHEESY POTATO CASSEROLE WITH CORN FLAKE ... - BROWN EYED BAKER

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  • Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with non-stick cooking spray; set aside.
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