Au gratin potatoes are usually reserved for special occasions, but this speedy version makes them a great addition to casual weeknight meals, too.
—Carol Blue, Barnesville, PA
Prep: 10 min. • Bake: 50 min. • Makes: 12 servings
2 cups (16 oz.) sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
2 cups (8 oz.) shredded cheddar cheese
1 small onion, chopped
2 cups crushed cornflakes
1/4 cup butter, melted
1. Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer the mixture to a greased 13x9-in. baking dish.
2. In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.
Per Serving: 3/4 cup equals 394 cal., 22g fat (14g sat. fat), 70mg chol., 680mg sodium, 36g carb. (5g sugars, 2g fiber), 11g pro.