| | Directions | - In a large bowl, mix all of the ingredients except the corn flakes. Reserve some of the shredded cheese for the top.
- Spoon the mixture into a buttered 9x13-inch baking dish. Sprinkle the remaining cheese on the top; then sprinkle on the corn flakes.
- Bake uncovered 40-60 minutes at 350ºF.
Note: This recipe can be made ahead and stored in the refrigerator until you are ready to bake it. |
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Cook Time: 1 hour
Container: 9x13-inch baking dish
|  | | Ingredients | | - | | 2 pounds southern-style potatoes, thawed |
| - | | 1 teaspoon salt |
| - | | 1/2 cup butter, melted |
| - | | 2 tablespoons onion, diced |
| - | | 1/2 teaspoon pepper |
| - | | 1 can cream of chicken soup (10 3/4-ounce can) |
| - | | 2 cups sour cream |
| - | | 2 cups shredded cheddar cheese |
| - | | 1/2 cup bacon pieces, cooked and drained |
| - | | 2 cups cornflakes cereal |
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