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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | Onion, chopped | 1 | can (10.75 oz) | cream of celery soup, condensed | 2 | cups | sour cream dairy | 2 | cups, shredded | shredded cheddar cheese | 1/2 | cup | butter, melted, divided | 1 1/2 | teaspoons | black pepper | 6 | cups | cornflakes | 4 | cups | potatoes, hashed brown, frozen |
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Steps
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Sequence
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Step
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| | 2 | Meanwhile, chop onion and place in small, microwave-safe bowl. Microwave on high for 3 minutes. Add to potatoes. | | 3 | Add soup, sour cream, pepper and 3 cups of cheese to potato mixture and stir until mixed well. | | 4 | Put corn flakes in a large, resealable plastic bag. Using a roller, crush corn flakes until they are almost dust. Add remaining cheese to the bag. | | 5 | Place remaining butter in small bowl and microwave about 30 seconds until mostly melted. Pour in bag over corn flakes and cheese, and shake to mix together. | | 6 | Pour potato mixture into 9x13 inch cake pan and spread evenly. Pour corn flake mixture evenly over top of potatoes making sure it covers potatoes completely. | | 7 | Bake uncovered at 350 degrees for about 45 minutes or until top is crunchy and middle is hot. Let stand for about 10 minutes before serving. Makes 12 servings. |
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