Easy Potato Bake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 15 min
- Cook
- 1 hr
Ingredients
- 1 container (16 oz.) BREAKSTONE’S Sour Cream
- 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 8 green onions, chopped
- 1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
- 1 cup crushed corn flakes
- 2 Tbsp. butter or margarine, melted
Steps
- HEAT oven to 375°F.
- MIX sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
- SPOON into 13x9-inch baking dish sprayed with cooking spray.
- BAKE 45 min. Mix cornflake crumbs and butter; sprinkle over potato mixture. Bake 15 min.
Notes
SERVING SUGGESTION: Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry or fish.
HEALTHY LIVING: Save 40 calories and 4g of fat per serving by preparing with BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese, and reduced-fat reduced-sodium condensed cream of chicken soup.
SOUTHWEST-STYLE EASY POTATO BAKE: Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 undrained 4-oz. can chopped green chilies to the potato mixture, and substituting crushed tortilla chips for the corn flakes.