Recipe Details
Ingredients
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2(10.5 ounce) canscream of celery soup
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2cupssour cream
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2cupsshredded Cheddar cheese
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1(8 ounce) packagecream cheese, softened (Optional)
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1(2 pound) packagefrozen hash brown potatoes, thawed
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2cupscrushed corn flakes
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½cupbutter, melted
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Stir cream of celery soup, sour cream, Cheddar cheese, and cream cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture.
-
Stir cornflakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9×13-inch baking dish; sprinkle buttered cornflakes over the top.
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Bake in the preheated oven until casserole is bubbling and topping has browned, about 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories404 | |
| % Daily Value * | |
| Total Fat 35g |
45% |
| Saturated Fat 20g |
102% |
| Cholesterol 83mg |
28% |
| Sodium 690mg |
30% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 2g |
5% |
| Total Sugars 1g |
|
| Protein 10g |
20% |
| Vitamin C 8mg |
9% |
| Calcium 219mg |
17% |
| Iron 3mg |
14% |
| Potassium 491mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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