Cheesy Potatoes W/ Corn Flakes

READY IN: 1hr 15mins
Recipe by hmms1660

This is a staple at our summer grill-outs. It's easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.

Top Review by Terry C.

I add one more cup of corn flakes and I crush them in a one gallon ziplock bag using a rolling pin.

Ingredients Nutrition


  1. Take hash browns out of freezer, keep in bag, set aside.
  2. In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
  3. In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
  4. Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
  5. Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
  6. Bake 1 hour at 350.

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