Potatoes Topped With Cornflakes
Creamy potatoes topped with crunchy cornflakes create a comforting dish with savory flavors, ideal for family dinners or potlucks that crave a crispy, cheesy finish.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix half of the melted butter with the defrosted hash browns.
- Combine the potatoes with the cream of celery soup, sour cream, salt, pepper, and chopped onion.
- In a small bowl, mix remaining melted butter with crushed cornflakes.
- Spread the potato mixture in a greased baking dish.
- Sprinkle the crushed cornflakes mixture evenly over the top.
- Bake for 1½ to 2 hours until hot and bubbly, and the topping is golden brown.
Tips & Substitutions
For a twist, consider adding some shredded cheese to the potato mixture or using a different soup, like cream of mushroom. If you prefer a bit more texture, you can substitute fresh onions with sautéed onions for a deeper flavor. For a lighter version, use Greek yogurt instead of sour cream. This recipe is great for gatherings, as it can be doubled easily.
Serving Suggestions
Serve this dish as a comforting side with roasted meats or grilled vegetables for a balanced meal. It pairs beautifully with Aunt Velma'S Baked Oats for a hearty brunch. Consider adding a fresh green salad on the side for a refreshing contrast to the creamy potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions, but the topping may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes Topped With Cornflakes contains roughly 262 calories, with 3g protein, 15g carbohydrates, and 21g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns. Just make sure to cook them slightly before mixing with the other ingredients to ensure they cook evenly in the oven. Fresh hash browns may provide a slightly different texture but will still work well in this recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare the potato mixture and the cornflake topping separately, then assemble them and refrigerate overnight. When ready to bake, follow the instructions and add about 10-15 minutes to the baking time since it will be starting from cold.
What can I substitute for cream of celery soup?
If you don't have cream of celery soup, you can use cream of chicken or cream of mushroom soup as alternatives. For a vegetarian option, homemade creamy vegetable soup can also work well, or you can make a simple white sauce with added seasonings to mimic the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).