Potato Casserole

This is a favorite at family cook-outs; a great alternative to potato salad or macaroni and cheese. Cindy W. Lafayette, IN Prep Time: 10 min Cook Time: 45 min Servings: 10 - 12 Reviews (2)

Ingredients

We recommend using the following branded ingredients for this recipe:

Campbell's Cream of Mushroom Soup (10.75 oz.)

Daisy Light Sour Cream (8 oz.)

Kellogg's Corn Flakes

Ore-Ida Potatoes O'Brien (28 oz.)

Sargento Shredded Sharp Cheddar Cheese (8 oz.)

1 can Campbell's Cream of Mushroom Soup (10.75 oz.) 1 cup Daisy Light Sour Cream (8 oz.) 2 cups Kellogg's Corn Flakes 1 package Ore-Ida Potatoes O'Brien (28 oz.) 1 1/2 sticks Parkay Light Margarine 1 cup Sargento Shredded Sharp Cheddar Cheese (8 oz.)

Preparation

1. Combine thawed potatoes, cheese, sour cream, soup, and one stick of melted Parkay. Place in 9x13 glass dish, sprayed with Pam cooking spray.


2. Make topping by crushing 2 cups of corn flakes and mixing with 1/2 stick of melted Parkay. Sprinkle topping over potato mixture.


3. Bake uncovered for 45 minutes at 350 degrees.

Cook's Notes

If potatoes aren't thawed increase cooking time to 1 hour.

Comments

Rate/Review This Recipe

From: Carrie J. Comment: We usually cut the butter down to make this a bit more figure friendly - I use only 1 stick and it's still heavenly!

From: Vicki M. Comment: I made this at Christmas for the first time and it was a huge hit!