Escalloped Potatoes
Creamy and cheesy escalloped potatoes with a crunchy cornflake topping, this comforting casserole is perfect for family dinners or holiday gatherings. The rich flavors of cheddar and tender hashbrowns meld beautifully, making it a versatile dish that appeals to all ages and pairs well with a variety of main courses.
Ingredients
Instructions
- Thaw the frozen hashbrowns and preheat the oven to 350°F.
- In a large bowl, combine the thawed hashbrowns, melted oleo, chopped onions, cream of chicken soup, grated cheddar cheese, salt, and pepper.
- Pour the mixture into a 3-quart casserole or large baking dish.
- In a small bowl, mix the crushed corn flakes with 1/4 cup melted oleo.
- Sprinkle the buttered corn flakes evenly over the top of the casserole.
- Bake in the preheated oven for 45 minutes until bubbly and golden brown.
Nutrition & Diet Analysis (per serving)
314
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).