Frozen hashbrowns make this Easy Potato Bake easy. Cream of chicken soup, Cheddar cheese and a crushed corn flake topping make it delicious.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups light sour cream
2 cups Cracker Barrel Shredded Old Cheddar Cheese
1 can (10 fl oz/284 mL) low fat condensed cream of chicken soup
8 green onions, chopped
1 pkg. (900 g) frozen diced hashbrowns, thawed
1 cup crushed corn flakes
2 Tbsp. non-hydrogenated margarine, melted
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How do I make it ?
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 corn flake crumbs and margarine; sprinkle over potato mixture. Bake 15 min.
Kraft Kitchen Tips!
Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry or fish.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 260 mg
Total carbohydrate 17 g
Dietary fibre 1 g
Sugars 2 g
Protein 6 g
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.