Preheat oven to 350 F. Grease a 9" x 13" baking dish. Set aside.
In a large bowl, combine the hash browns, 1/2 C. butter, salt, pepper, soup, cheese, onion powder, and sour cream. Mix to completely coat the hash browns.
Spoon into the prepared baking dish. At this point the dish may be covered and refrigerated or frozen. Top with the cereal just before baking.
Combine the crushed corn flake cereal with the remaining 2 T. melted butter. Top the potatoes with the cereal - smoothing and evening out the layer before baking.
Bake for 45 minutes to 1 hour. Or until the top is bubbly and turning golden brown.
For an extra crunchy top - use 3 cups of cereal and an extra 2 Tablespoons of butter. If wanting an extra cheesy dish, sprinkle more shredded cheese directly onto the potatoes, then spoon the cereal on top. The crunch comes from the cereal - putting the cereal under the cheese with make the cereal soggy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 58 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 20.6mg||6 %|
|Sodium 151.8mg||5 %|
|Potassium 184.2mg||5 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.2g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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