The Best Casserole Potatoes
The Best Casserole Potatoes might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 18g of protein, 38g of fat, and a total of 578 calories. This recipe serves 6 and costs $1.46 per serving. 58 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up potatoes, sharp cheddar cheese, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by I Wash You Dry. Overall, this recipe earns a solid spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Potatoes Rancheros Casserole, Sweet potatoes and Apple Casserole, and Scalloped Potatoes 'n' Ham Casserole.
Servings: 6
Ingredients:
3 cups lightly crushed corn flakes
10oz can cream of chicken soup
4 green onions, chopped
6 cups frozen shredded potatoes (I usually use a whole 26oz-28oz bag)
1/2 cup salted butter, melted
2 cups sharp cheddar cheese, shredded
1 cup sour cream
Equipment:
oven
casserole dish
Cooking instruction summary:
Preheat oven to 350 degrees F.Saute the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.Remove from heat and add the shredded potatoes, stir to coat completely.Pour into a lightly greased 9x13in casserole dish, set aside.Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.Bake for 40-45 minutes or until center is hot and bubbly.
Step by step:
1. Preheat oven to 350 degrees F.
2. Saute the green onions in 1/4 cup butter for about 3 minutes, until soft.
3. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.
4. Remove from heat and add the shredded potatoes, stir to coat completely.
5. Pour into a lightly greased 9x13in casserole dish, set aside.
6. Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat.
7. Spread on top of the potatoes in an even layer.
8. Bake for 40-45 minutes or until center is hot and bubbly.
Nutrition Information:
covered percent of daily need
