Potatoes With Corn Flakes Topping
Creamy and crunchy, this potato casserole topped with corn flakes combines savory flavors and textures, perfect for cozy family dinners or potlucks.
Ingredients
Instructions
- Put hash browns, 1/2-inch deep, on the bottom of the pan.
- Brown the onion in butter.
- Add cream of chicken soup and sour cream to the browned onion and mix well.
- Pour the onion mixture over the hash browns in the pan.
- Sprinkle with cheese and then evenly spread corn flakes on top of the cheese.
- Drizzle with 1/4 cup melted butter over the top.
- Bake for 45 minutes at 350°F.
Tips & Substitutions
For extra flavor, consider adding garlic powder or a sprinkle of paprika to the onion mixture. If you prefer a lighter version, substitute Greek yogurt for sour cream and use low-fat cream of chicken soup. You can also swap the corn flakes for crushed crackers or panko breadcrumbs for a different texture. Remember to keep an eye on the topping to prevent over-browning.
Serving Suggestions
This dish makes a hearty side for grilled meats or a main course alongside a fresh salad. It pairs beautifully with Chicken Oriental Casserole or favorite oven-fried chicken for a comforting meal. Consider garnishing with chopped green onions or parsley for added freshness before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20 minutes until heated through. You can also microwave individual portions for quicker reheating, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes With Corn Flakes Topping contains roughly 681 calories, with 8g protein, 85g carbohydrates, and 35g fat. It is an excellent source of iron (51% of the Daily Value), vitamin A (45% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 868mg per serving (38% 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 frozen hash browns instead of fresh?
Yes, frozen hash browns work perfectly for this recipe. Just spread them evenly in the pan without thawing. This can actually save you preparation time, and the dish will still bake up nicely.
What can I substitute for cream of chicken soup?
If you're looking for a substitute, you can use homemade cream of chicken soup made with broth and milk, or swap it for cream of mushroom soup for a different flavor profile. Both options will complement the dish well.
Can I make this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator before baking. Just be sure to add a few extra minutes to the cooking time if baking straight from the fridge.
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).