5/4/2023 0 Comments Corn flake potato casseroleI tried it and found it is almost as reliably favored by picky eaters as, say, Macaroni and Cheese. She recommended it based on its similarity to a favorite side dish from Cracker Barrell. My sister-in-law gave me this recipe many years ago. Cornflake Casserole served with country ham and Southern Style Green Beans A Pretty Comfort Food It is also a satisfying comfort food that looks good and gets along well with others. But, believe me, no matter how it sounds, it looks good and it tastes fantastic! This potato casserole is unapologetically old-fashioned. It would seem quite at home on a mid-century table. It is, after all, a retro style casserole. Having deconstructed it here, at the beginning, it may not sound all that appealing. Then, to add an element of contrast, we top it with a crunchy layer of golden cornflake crumbs. It starts with hash brown potatoes and covers them in a gooey sauce of sour cream, cheese and a creamy canned soup. One longtime favorite recipe in our family is a potato casserole. ![]() On special occasions, evoking fond food memories is an important part of the celebration. It just means I take great care before I subtract a longtime favorite my family is looking forward to. My family knows what they like and expects to see the same favorite dishes on our holiday table from year to year. That doesn’t mean I never add anything new to the holiday menu. Holiday Menusįestive meals are seldom innovative at my house. A reliable crowd pleaser, this simple casserole easily adapts to the varied demands of a large gathering or holiday menu. Stand & Serve: Allow mixture to stand for about 15 minutes before serving.My family’s favorite potato casserole tops a creamy layer of hash brown potatoes with buttery cornflake crumbs to add a golden crunch.Option to switch oven to “broil” for last 3-4 minutes to brown top even more. Bake for another 15 minutes until top has bubbled. Remove casserole from oven and sprinkle on the corn flakes, and more shredded cheese (if desired). During the last 5 minutes of baking, melt the remaining 2 tablespoons of butter and combine with corn flakes cereal. Stir until well combined – this can also be stired together in a bowl and transferred to pan. Add sauce mixture, Greek yogurt, sour cream, shredded cheese and cubed cheese. Add in casserole dish: In bottom of greased baking dish, add thawed diced potatoes.Slowly add in cashew milk and stir continuously for 4-5 minutes, until mixture thickens. Make the sauce: In medium saucepan over medium-high heat, add 4 tablespoons butter with flour, onion powder, garlic powder, salt and pepper whisk continuously until mixture starts to bubble – about 2 minutes.Preheat oven to 350✯ and lightly grease 9×13 baking casserole dish with butter set aside.Corn flakes are my personal favorite though. corn flakes cereal for the crunchy topping – Make sure to get gluten-free corn flakes if needed! You can also use potato chips, crushed pretzels or Ritz crackers are another popular option.Plus, who doesn’t want an extra glob of cheese the next time your fork finds the plate. My dad uses a mix of shredded and cubed, so that’s what I did here. cubed cheese – This is where I told you I wasn’t really cutting back on the cheese because my family would probably disown me.shredded cheese – feel free to use a mix here such as sharp cheddar cheese, Monterey Jack, colby, etc.packaged diced potatoes – I liked the bigger potatoes versus shredded frozen hash browns style. ![]() If using all greek yogurt, use whole milk, full-fat if possible. Greek yogurt & sour cream – I am using both here because the yogurt can be a little tart.I balanced out all of the cheese with a lightened up dairy free milk option. unsweetened cashew milk or oat milk– you can also use the milk of your choice here.onion powder, garlic powder & salt – for a little flavor enhancement, plus powdered seasonings are easy peasy.flour – 1:1 gluten-free all purpose flour may be used as needed, if looking for a dietary friendly recipe.unsalted butter – this will be used to make the sauce, but also needed for the corn flakes topping. ![]() I didn’t go too light on the cheese though… I mean, CHEESE is in the title so I can only do so much here.īut what I did do was come up with a lighter homemade sauce mixture, instead of using canned cream of chicken soup, making this recipe suitable for vegetarians. Now, I say “lightened up” because in my cheesy potato casserole experience, this version is healthier in comparison to the traditional recipe. A “Lightened Up” Cheesy Potato Casserole Recipe
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