Ingredients
12
12 servings
- •2 (10.5 ounce) cans cream of celery soup
- •2 cups sour cream
- •2 cups shredded Cheddar cheese
- •1 (8 ounce) package cream cheese, softened
- •1 (2 pound) package frozen hash brown potatoes, thawed
- •2 cups crushed corn flakes
- •0.5 cup butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 9x13-inch baking dish; sprinkle buttered cornflakes over the top.
- Bake in the preheated oven until casserole is bubbling and topping has browned, about 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 404
- Carbohydrate: 23g
- Fat: 35g
- Fiber: 2g
- Protein: 10g
- Sugar: 1g
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