Type what you have

Ingredients

• ✓ corn flake
• potato
• cream of chicken soup
• sour cream
• green onion
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, about 15 minutes. Drain, then cool. Cut potatoes into 1-inch thick slices.
3. 3 Whisk soup, sour cream, green onions, and 1/2 cup melted butter in a bowl until thoroughly combined; whisk in Cheddar cheese. Combine corn flake crumbs and remaining 1/4 cup melted butter in a separate bowl.
4. 4 Spread a thin layer of sour cream sauce in the bottom of a 9x13-inch glass baking dish. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layering, ending with sauce. Sprinkle corn flake mixture over top of casserole.
5. 5 Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

By Kitchen Witch

Ingredients

• ✓ corn flake
• hash brown potato
• cheddar cheese
• sour cream
• cream of mushroom soup
• butter
• onion

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
3. 3 Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
4. 4 Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes. Bake in the preheated oven for 1 hour.
5. 5 Enjoy!

By JEREMYBEELER

Ingredients

• ✓ corn flake
• cheddar cheese blend
• cream of chicken soup
• sour cream
• butter
• onion
• hash brown potato
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.
3. 3 Bake in the preheated oven for 30 minutes.

By Peggy Warren

Ingredients

• ✓ corn flake
• cauliflower
• sour cream
• cheddar cheese
• green bell pepper
• red bell pepper
• salt
• parmesan cheese
• paprika

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring to a boil. Add cauliflower; cover and steam until crisp-tender, about 5 minutes. Drain and set aside.
3. 3 Combine sour cream, Cheddar cheese, cornflakes, bell peppers, and salt in a medium bowl. Stir in steamed cauliflower, then transfer to the prepared baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake uncovered in the preheated oven until heated through, 30 to 35 minutes.

By kelliegirl21

Ingredients

• ✓ corn flake
• butter
• onion
• garlic
• hash brown potato
• mexican cheese blend
• sour cream
• cream of chicken soup
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 6 tablespoons butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is slightly softened, 5 to 10 minutes. Set aside off heat.
3. 3 Combine potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a bowl; transfer to a 9x13-inch baking dish.
4. 4 Combine corn flakes, 2 tablespoons melted butter, and garlic salt in a bowl; sprinkle over potato mixture. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until topping is lightly browned, about 30 minutes more.

By Cara Olsen Robson

Ingredients

• ✓ corn flake
• cooking spray
• potato
• cream of chicken soup
• cheddar cheese
• sour cream
• onion
• butter
• margarine
• butter
• margarine

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart glass baking dish with nonstick cooking spray.
3. 3 Combine hash browns, condensed soup, Cheddar cheese, sour cream, onion, and melted butter for casserole in a large bowl; mix well.
4. 4 Spread into the prepared baking dish.
5. 5 Stir together corn flakes and melted butter for topping in a small bowl.
6. 6 Spread evenly over hash brown mixture.
7. 7 Bake in the preheated oven until tender and golden brown, about 45 minutes.

By Allrecipes Member

Ingredients

• ✓ corn flake
• vanilla extract
• vegetable oil
• honey
• milk
• salt
• milk powder
• baking powder
• cornstarch
• white rice flour
• brown rice flour
• cream of tartar
• egg white
• vegetable oil
• bacon
• black pepper
• salt
• creole seasoning
• bread crumb
• egg
• white rice flour
• sriracha sauce
• butter
• maple syrup
• buttermilk
• chicken tender

Instructions

1. 1 Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
2. 2 Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
3. 3 Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
4. 4 Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
5. 5 Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
6. 6 Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
7. 7 Preheat a waffle iron according to manufacturer's instructions.
8. 8 Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
9. 9 Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
10. 10 Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
11. 11 Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.

By Buckwheat Queen

Ingredients

• ✓ corn flake
• parmesan cheese
• ranch salad dressing mix
• chicken breast
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Trish McQuhae

Ingredients

• ✓ corn flake
• olive oil
• chicken breast
• mushroom
• onion
• parsley
• paprika
• celery salt
• garlic powder
• salt
• black pepper
• milk
• cream cheese
• broccoli
• parmesan cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
3. 3 Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
4. 4 Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes.

By Sandra Sendall

Ingredients

• ✓ corn flake
• potato starch
• garlic salt
• italian seasoning
• egg
• mozzarella cheese
• vegetable oil

Instructions

1. 1 Place corn flakes in the bowl of a food processor; pulse until crushed.
2. 2 Combine crushed corn flakes, potato starch, garlic salt, and Italian seasoning in a shallow dish. Beat egg in a second shallow dish.
3. 3 Dip mozzarella cheese pieces first in egg, then in the corn flake mixture.
4. 4 Heat oil in a skillet over medium heat until shimmering. Add breaded mozzarella cheese; fry until golden brown, about 30 seconds per side. Transfer to a baking pan lined with a wire rack to drain excess grease.

By thedailygourmet

Ingredients

• ✓ corn flake
• hash brown potato
• sour cream
• onion
• cream of chicken soup
• colby cheese
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl until well combined; season with salt and black pepper. Transfer mixture to a 9x13-inch baking dish and sprinkle the top with cornflake crumbs.
3. 3 Bake in the preheated oven until casserole is bubbling, about 1 hour.

By terra

Ingredients

• ✓ corn flake
• hash brown potato
• sour cream
• cheddar cheese
• cream of celery soup
• onion
• butter
• white pepper
• cayenne pepper
• cheese-flavored cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hash browns, sour cream, Cheddar cheese, celery soup, onion, 1/4 cup butter, white pepper, and cayenne pepper in a bowl; transfer to a 9x13-inch baking dish. Sprinkle corn flakes and cheese-flavored crackers over casserole; drizzle remaining 1/4 cup butter over top.
3. 3 Bake in the preheated oven until bubbling and cooked through, about 1 hour.

By Thomas Westman

Ingredients

• ✓ corn flake
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• coconut oil
• brown sugar
• sugar
• egg
• vanilla extract
• rolled oat
• chocolate chip
• coconut
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Mix flour, cocoa powder, baking powder, and baking soda together in a bowl.
3. 3 Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter.
4. 4 Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
5. 5 Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.

By Nancy Anne Morris Martin

Ingredients

• ✓ corn flake
• cream of celery soup
• sour cream
• cheddar cheese
• cream cheese
• hash brown potato
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of celery soup, sour cream, Cheddar cheese, and cream cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture.
3. 3 Stir cornflakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered cornflakes over the top.
4. 4 Bake in the preheated oven until casserole is bubbling and topping has browned, about 1 hour.

By Crystal

Ingredients

• ✓ corn flake
• cream of mushroom soup
• sour cream
• butter
• margarine
• hash brown potato
• onion
• cheddar cheese
• black pepper

Instructions

1. 1 Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
2. 2 Bake at 350 degrees F for 45 minutes or until hot.

By Campbell's Kitchen

Ingredients

• ✓ corn flake
• pine nut
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
2. 2 Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
3. 3 Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
4. 4 Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

By Nettie Picetti-Grosjean