Total Time
Prep 10 mins
Cook 40 mins


Ingredients Nutrition


  1. Sauté onion, bell peppers and celery in butter until soft.
  2. Mix all ingredients except corn flakes and spread into an oiled baking dish.
  3. Top with corn flakes.
  4. Bake 40 minutes at 350°F.
Most Helpful

2 5

I was disappointed in this. The hash browns don't get brown just from the oven and it looks less than appealing. I think I'd saute the hashbrowns with the onions, etc. next time. I would also omit the sour cream. Although, I'm not really sure I'd even try it again.

5 5

AMAZING! I altered it quite a bit... I used 2 cups of Mexican style four cheese mix, pre-grated. I used cream of chicken soup (next time, I might cut back the amount of cheese and use a cheddar soup). I left the onions very coarsely julienned. I left out the other veggies (didn't have them on hand). I used a dash of olive oil in place of butter. I added pepper and paprika, and garlic and onion powders. I used crushed rice chex cereal. Love it. Definitely a keeper. It allows for a lot of freedom to play with the flavors, I look forward to trying other variations.

5 5

I really lightened this one up, and we still really enjoyed it. First off, I skipped sauteeing the veggies in butter and used nonstick spray instead. I used low fat cheese (and a little less), nonfat sour cream, and low fat soup. I also used 2 cups of whole corn flakes and then crushed them as I wasn't sure if the 2 cups were for crushed or uncrushed. The cooking time was perfect. I served this with vegetarian sausage and cut up oranges for an easy dinner. Thanks.