In a house full of young children, potatoes are eaten by the bushel full. Of course it goes without saying my kids will survive on French fries if given a choice. Yes I understand they must eat their potatoes, but an occasional variation is indeed a welcome change. Therefore, those on no carb diets, look away now but you have been warned that you are indeed missing out on greatness. This cheesy casserole dish ticks so many culinary excellence boxes that you can simply not become a fan of this simple dish. Savoury and cheesy coupled with grated potatoes accentuated by the creaminess of the chicken soup, you simply will not be able to stop at one biteful. As part of a main meal or even a main mail as my six year old pointed out to me, this dish will soon become a family favourite.
Ingredients
3 large potatoes grated
2 cups sour cream
1 packet of cream of chicken soup
1 medium onion, finely chopped
2 cups shredded cheese
salt and pepper, to taste
2 cups corn flakes, crushed
2 Tbsp. butter, melted
Instructions
Preheat oven to 350 degrees F.
Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl.
Stir in grated potatoes.
Pour and evenly spread into a greased 9x13 pan.
In a medium bowl, melt butter and stir in crushed cornflakes.
Evenly top casserole with buttered corn flakes.
Bake at 350 degrees F for 30-45 minutes.
Text by Mayuri Jayasinghe
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