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“A cheesy potatoe casserole that can be served from breakfast to dinner. I use light sour cream to cut back on the calories.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 (32 ounce) packageof country style hash browns (frozen)
  • 12 cup chopped onion
  • 1 (8 ounce) can cream of mushroom soup
  • 2 cups grated cheddar cheese
  • 1 pint sour cream
  • 1 teaspoon salt & pepper
  • 12 cup melted butter
  • 0.5 (13 ounce) bag corn flakes

Directions

  1. Preheat oven to 350 degrees.
  2. Mix cheddar cheese, onion, sour cream, mushroom soup, and frozen hashbrowns in a large bowl (be sure to mix evenly).
  3. Add salt and pepper to taste.
  4. Spread mixture into casserole dish.
  5. Crush corn flakes and add an even layer about 1/2 inch thick to the top of the dish.
  6. Pour small amounts of melted butter over the flakes. (Do not use all of the butter; save some for periodic addition to the dish as it is baking).
  7. Bake at 350 degrees for about 40 minutes.

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