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Brunch Potatoes

Ingredients

  • 5 to 6 potatoes (about 2 pounds), cooked, peeled and cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 cup shredded cheddar cheese
  • 2 cups cornflakes
  • 1/4 cup butter, melted

Directions

  • 1. In a large bowl, combine potatoes, soup, sour cream, onion, green pepper and cheese. Pour into a greased 2-1/2-qt. baking dish. Combine cornflakes and butter; sprinkle over potato mixture. Bake at 350° for 40 minutes.

Nutrition Facts

1 cup: 288 calories, 17g fat (11g saturated fat), 52mg cholesterol, 478mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 7g protein.

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