This was a favorite recipe of mine growing up. My mom made it for Thanksgiving every year. Simple and delicious. I have served it with chicken and beef.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
515 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
Step 2
In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
Step 3
Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
Step 4
Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.
Ingredients
1 cup sour cream
1 cup cornflakes cereal
½ cup unsalted butter, melted
½ cup chopped green onions
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of celery soup
