Betsey's Cornflake Potato Casserole

Name: Betsey''s Cornflake Potato Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: 1 package (2 Ibs) thawed cubed hash browns; 2 pints of sour cream (I use Light); 2 cups shredded cheddar cheese; 1 can of cream of mushroom soup; 3/4 cup chopped onion; 1/2 stick melted butter; salt & pepper to taste; TOPPING:; 2-3 cups of cornflakes; 1/2 stick melted butter

(1)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 12

Ingredients

1 package (2 Ibs) thawed cubed hash browns2 pints of sour cream (I use Light)2 cups shredded cheddar cheese1 can of cream of mushroom soup3/4 cup chopped onion1/2 stick melted buttersalt & pepper to tasteTOPPING:2-3 cups of cornflakes1/2 stick melted butter

Directions

Mix all ingredients together except topping ingredients. Place in a 13 x 9 in greased pan. Prepare topping (see below) and spread on top. Bake covered at 350 degrees for 30 minutes. Uncover and bake 15 minutes more.

For Topping: mix cornflakes and melted butter and put on top of prepared casserole.

Number of Servings: 12

Recipe submitted by SparkPeople user EBRUNDRETT.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 564.6
Total Fat: 41.9 g
Cholesterol: 48.1 mg
Sodium: 822.3 mg
Total Carbs: 38.4 g
Dietary Fiber: 2.7 g
Protein: 9.7 g

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Member Reviews

RPCLFLYNN
Agree with comments on a couple of the substitutes I normally do; but has always been one of my favorite sides when treating myself after a long run Saturday. - 2/25/12
TAFOOT1
This is an old standby...a yummy recipe that makes the house smell so good when it's baking. Go ahead and use low-fat cheese, healthier soups, Smart Balance instead of butter...500+ calories is just too much for a vegetable side dish! - 4/20/08