KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Salads & sides

Crunchy Topped Potato Bake

photo by:kraft
The sour cream, cheddar cheese and cream of chicken soup make this potato bake deliciously creamy, while corn flakes add a satisfying crunch to every bite.
time
prep:
10 min
total:
1 hr 10 min
servings
total:
16 servings, about 1/2 cup each

What You Need

1
container  (16 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
pkg.  (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese
1
can  (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
8
 green onions, chopped
1
pkg.  (32 oz.) frozen Southern-style hash browns, thawed
1
cup  crushed corn flakes
2
Tbsp.  margarine, melted

Make It

HEAT oven to 375°F.

MIX first 4 ingredients 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 Kitchens Tips

Southwest-Style Easy Potato Bake
Prepare as directed, using KRAFT 2% Milk Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed baked tortilla chips for the crushed corn flakes.
K:1946v7:158333
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email