Search recipe:
- Creamy Potatoes
-
- 2 lb bag frozed hash browns
- 1/3 cup butter, melted
- 1/2 cup onion, chopped
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 1/3 cup cheese, grated
- 2 cup corn flakes, crushed
- Directions
- Mix butter, onion, soup, sour cream, and cheese. Add hash browns and mix (do not mash). Put in casserole dish and top with crushed corn flakes and dot with butter. Bake at 350 degrees for 45 minutes or until bubbly.
- Provided by:
- "Bales of Treasure" Cookbook
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Cream Cheese and Bacon Corn
Place the corn, cream, and bell pepper in a 10-inch cast iron skillet. Bring to a simmer over medium heat. Turn heat down to low, cover the skillet, and allow to simmer for 10 minutes or until the corn is done to your liking.
Scatter the cream cheese over the corn mixture. Give it a stir, cover the skillet, and allow to melt for a minute or two. Uncover and stir to fully incorporate the cream cheese.
Add the bacon and stir to combine. Taste and season with salt and pepper. Serve immediately.
