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“I found this recipe on Cowbow Country TV, and thought it sounded so delicious, the ingredients, not the title!! I haven't tried it yet, but it will be on our menu for this week!!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 6 -8 large potatoes, peeled and sliced, about 1/4 inch thick
  • 1 onion, chopped
  • 12 cup butter or 12 cup margarine
  • 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup cheddar cheese, grated
  • 1 cup sour cream
  • 1 12-2 cups corn flakes, coarsely ground

Directions

  1. Cook the potatoes in water until they are barely tender,. Drain off the cookng water. Butter a 2 1/2 quart casserole or 8-inch baking pan. Arrange the potatoes in the pan and sprinkle the onion on top.
  2. In a saucepan, combine the butter, soup, cheese and sour cream.
  3. Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes.
  4. Sprinkle generously with cornflake crumbs so the topping is a good 1/4-inch thick. Bake at 350F for 30-45 minutes.

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