Ingredients

The following ingredients have 4 Servings
  • 1 cup crushed Corn Flakes cereal ((about 1 ¾ cups whole cereal before crushing))
  • 2 tablespoons melted butter
  • 1 ½ lbs. ground beef
  • 1 medium onion, diced
  • 1 medium stalk celery, diced
  • 1 (15 ounce) can corn, drained
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 2 lbs. (about 4 medium) russet potatoes, peeled and thinly sliced (less than ¼-inch thick)
  • 8 ounces (about 2 cups) grated cheddar cheese
  • Optional garnish: chopped fresh parsley

Instruction

  • Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish; set aside.
  • Combine crushed Corn Flakes with melted butter in a small bowl; set aside.
  • Cook the beef, onion and celery in a large skillet over medium-high heat until the beef is no longer pink; drain. Stir in the corn.
  • In a bowl, whisk together condensed soups and milk.
  • In the prepared baking dish, spread half of the beef mixture in an even layer. Add half of the potatoes on top and season with salt and pepper. Pour half of the soup mixture over top and sprinkle with half of the cheese. Repeat layers once more, ending with the cheese on top.
  • Cover with foil and bake 1 hour. Remove foil, sprinkle the buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes (or until the topping is golden brown and the potatoes are tender). Garnish with fresh parsley just before serving.