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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.
10 min
1 hr 10 min
16 servings, about 1/2 cup each

What You Need

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