1 (10.5 ounce) can cream of mushroom soup
1 cup light sour cream
½ cup fat free milk
1 (30 ounce) package shredded hash browns
1 ½ cups shredded mild cheddar cheese
1 cup chopped onion
1 ½ cups corn flakes, crushed
2 tablespoons butter, melted
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| The ceremonial Crushing of the Cornflakes with an audience of one. |
In large mixing bowl, combine soup, sour cream and milk;
salt and pepper to taste. Stir in hash browns, cheese and onions; mix until
well combined.
Transfer to a greased 2 ½-quart baking dish. Combine crushed corn flakes and melted butter; sprinkle over potatoes.
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| Looks rich! |
Bake, covered, in a preheated 350F oven 45 minutes.
Remove cover and continue baking 15 minutes or until bubbly.
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| Look at all 'em cornflakes! The crushing was worth it. |
Note: Potatoes can be assembled 1 day ahead.
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| It's probably meant to be a side, but since it was a weeknight I called this a meal in a bowl. |
My Rating: 3/5 "I like the texture and sweetness that the cornflakes add to your standard cheese potato recipe. But my partner and I both had a really hard time with the onion. For some reason adding the onion took the zing away from the other flavors and made it all kind of bland. I liked where this was going, but not so much where it ended up."
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