Ratatouille
Sour Cream Scalloped Potatoes
2015-01-12 23:56:16
Serves 8
This dish is smothered in cheese and creaminess, topped with crushed buttered corn flakes.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
237g
Servings
8
Amount Per Serving
Calories 488
Calories from Fat 362
% Daily Value *
Total Fat 41g
63%
Saturated Fat 23g
117%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 105mg
35%
Sodium 860mg
36%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
3%
Sugars 3g
Protein 11g
Vitamin A
23%
Vitamin C
22%
Calcium
42%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 large bag frozen shredded hash browns
- 2 cans cream of chicken soup
- 2 cups sour cream
- 2 cups grated cheddar cheese
- 1/2 cup butter, melted
- 1/2 cup grated onion
- 2 cups corn flakes, crushed
- 2 1/2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees.
- Put hash browns into large casserole dish. Combine cream of chicken soup, sour cream, cheese, 1/2 cup butter and onions. Gently blend into potatoes.
- Combine corn flakes and 2 1/2 tablespoons butter. Sprinkle on top.
- Bake at 350 degrees for 30 minutes.
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