Ingredients1 h 15 m servings 404 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
- Bake until casserole is bubbling and topping has browned, about 1 hour.
Per Serving: 404 calories; 35.4 g fat; 23.3 g carbohydrates; 9.9 g protein; 83 mg cholesterol; 690 mg sodium. Full nutrition
ReviewsRead all reviews 5
You can't go wrong with potatoes, cheese and sour cream as far as I'm concerned. I didn't have corn flakes, so I smashed up some crackers for the top instead. Also I scaled it down quite a bit...
I omitted both the soup and corn flakes since I had neither on hand. I mixed the sour cream and cream cheese with milk to get the consistency I wanted. I seasoned the potatoes with salt and pe...
I made it exactly to the recipe and both my husband and I loved it. I will make it again and have it as a side for Christmas brunch. Great recipe.
I made this recipe tonight for our family of six. I did everything exactly like the recipe except the cornflakes. I didn't have any cornflakes so I used crushed croutons. I liked it just as w...