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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices. | 3. Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl. | 4. Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole. | 5. Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
idaho russet potato	8		peeled	-	-	-	-
cream chicken soup	2	cans		408.9955	55.4747	13.3853	15.0213
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
cheddar cheese	2 1/2	cups	shredded	-	-	-	-
corn flake	1	cup	crushed	99.96	24.6428	1.652	0.2548
butter	1/4	cup	melted	684.0	31.428	21.372	57.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.