Elevate your dinnertime routine with an Easy Potato Bake! You don't have to wait for a special occasion to cook this Easy Potato Bake. It's got shredded cheddar and crushed corn flakes for a perfect cheesy, crunchy potato dish.
What You Need
Original recipe yields 16 servings
1 container (16 oz.) sour cream
1 can (10-3/4 oz.) condensed cream of chicken soup
Combine sour cream, soup, cheese and onions in large bowl. Add potatoes; mix lightly.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 45 min.
Combine corn flake crumbs and butter; sprinkle over casserole. Bake 15 min. or until top is lightly browned and casserole is heated through.
Serve this potato side dish with a crisp mixed green salad or hot steamed vegetable, and your favorite hot cooked lean meat, poultry or fish.
Southwest-Style Easy Potato Bake
Prepare recipe as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 undrained 4-oz. can chopped green chiles to the potato mixture, and substituting crushed tortilla chips for the corn flakes.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 1/2 cup 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.