|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 64 for hashbrowns corn flakes
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Mix all ingredients except hashbrowns until well blended. ... Mix well to coat flakes, sprinkle on casserole. Good for large get togethers. Serves 10-12.
Mix 1/2 cup ... potatoes, salt and pepper in a greased 9x13-inch pan. Mix remaining butter with corn flakes and put on top ... Bake at 350°F for 1 hour.
Layer in 9 x 13 inch pan. FIRST LAYER: Hashbrowns, salt, pepper, ... of mushroom soup and sour cream. THIRD LAYER: Sprinkle 2 cups shredded cheese on top.
Saute chopped onion ... stir in thawed hashbrowns, add other ... buttered dish (rectangular). Bake at 350 degrees for 45 minutes. Yields: 8 to 10 servings.
Mix all but ... or roaster. Mix corn flakes (or dry bread ... minutes until bubbly. If you remember, you may remove cover for the last 10 minutes to brown.
Let potatoes thaw ... cheese, butter, and corn flakes. Sprinkle with ... butter. Bake in microwave 16 to 20 minutes or at 350 degrees for 30 to 45 minutes.
Mix hash browns, ... put in a greased casserole. Crush 2 cups corn flakes and spread on top. Bake at 400 degrees for 35 to 45 minutes. Test to see if done.
Put potatoes in 9 by 13 casserole. Melt 1 1/2 cube butter, pour half over spuds, sprinkle green onion over spuds. Mix cream of chicken soup, IMO or ...
Thaw hashbrowns and crumble in ... remaining cheese. Melt butter and add corn flakes to absorb butter; sprinkle on top. Bake at 350 degrees for 45 minutes.
Mix slightly thawed hashbrowns with all ingredients, ... Serves 6 to 9. For an extra zing to it substitute Mexican shredded cheese for the shredded cheese.
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