Comida Kraft
Recipe Box

Easy Potato Bake

Easy Potato Bake is rated 4.517543859649122 out of 5 by 114.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

16 servings, about 1/2 cup each

Frozen hash browns make this Easy Potato Bake easy. Cream of chicken soup, Cheddar cheese and a crushed corn flake topping make it delicious.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 min. Mix cornflake crumbs and butter; sprinkle over potato mixture. Bake 15 min.

Serving Suggestion

Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry or fish.

Healthy Living

Save 40 calories and 4g of fat per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese, and reduced-fat reduced-sodium condensed cream of chicken soup.

Southwest-Style Easy Potato Bake

Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 undrained 4-oz. can chopped green chilies to the potato mixture, and substituting crushed tortilla chips for the corn flakes.

Servings

  • 16 servings, about 1/2 cup each

Nutritional Information

Serving Size 16 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories 200
Total fat 12g
Saturated fat 7g
Cholesterol 40mg
Sodium 290mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 2g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from This is the way my family has prepared this recipe for the last 50 years. This is the way my family has prepared this recipe for the last 50 years. I substitued cream of mushroom soup instead of cream of chicken soup. I used yellow onion instead of green onions. Also, instead of 2 Tbsp. of butter/margarine and corn flakes, I crumbled Lays potatoe chips on top for the last 10 minutes of baking. This tasted much better!!!!!
Date published: 2005-03-16
Rated 5 out of 5 by from This was GREAT. This was GREAT. I made it for dinner for my husband and some of his friends. They all ate 3 big servings!! The best thing for me is that after getting home from work it was so easy and yet so good at the same time. I'm so glad this web site has quick easy meals for people on the go that taste so great and looks like it took hours to make! Thanks!
Date published: 2005-12-14
Rated 4 out of 5 by from This recipe goes over very well at large get-togethers. This recipe goes over very well at large get-togethers. I always double the recipe and add a little more cheese than it calls for. I like to make the lighter version because the "full fat" version seems like it is floating in grease. I've also made it with cream of mushroom soup, and that is excellent also.
Date published: 2004-10-06
Rated 5 out of 5 by from First time I have made this. First time I have made this. We are a fmily of 5. We all loved the potatos this way. We have gotten tired of the mundane potatos for dinner every night and wanted something different. This did the job with gusto! I highly reccomend this recipe to anyone. Very easy to put together as well.
Date published: 2007-03-09
Rated 5 out of 5 by from This is a family favorite - always requested for potlucks and family get-togethers. This is a family favorite - always requested for potlucks and family get-togethers. There are usually fights for the leftovers (the recipe is ALWAYS doubled), assuming there ARE leftovers. However, I sprinkle extra cheese on top, and use crushed potato chips instead of the corn flake crumbs.
Date published: 2003-03-30
Rated 5 out of 5 by from Made this for Easter dinner, WOW, what a hit. Made this for Easter dinner, WOW, what a hit. Everyone loved it. Mixed all the ingredients the night before & used Ritz crackers instead of cereal, and just popped it in the oven the next day. No leftovers. I will definitely make this one again, maybe with a variation next time.
Date published: 2008-03-31
Rated 5 out of 5 by from Excellent! Excellent! VERY easy (I rarely cook) and a huge hit when I took it to a holiday party. It has only been 2 weeks since the party and already it is being requested again. It was delicious and everyone had second helpings. Can't wait to try the Southwestern variation as well!
Date published: 2005-12-21
Rated 5 out of 5 by from Yummy! Yummy! I used crushed ritz crackers instead of the cornflakes on top. I also used a sauteed chopped onion instead of the green onions. I did also add a bit of garlic ( I usually put garlic in everything). Will be making again, this makes a big dish, enough for left overs.
Date published: 2009-01-13
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