To save time, steps, and cleanup, while enhancing the flavor, I've always substituted the potatoes and onion with frozen Ore-Ida brand Potatoes O'Brien, which are the tiny cubed potatoes already mixed with onions as well as peppers. This way, you can eliminate the onion as well as the saute pan. The green and red bell peppers give it a little extra punch -- you can even eliminate the soup entirely. I also like using sharp cheddar instead of the mild and, in addition, mix about 1/4 c. shredded sharp cheddar with the corn flakes; crushing together in a ziploc. I use only one dish to mix and bake, and grease it with margarine or butter. Also, I've always baked it at 375 degrees to ensure there are no "cold spots". No one ever tires of this recipe!
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To save time, steps, and cleanup, while enhancing the flavor, I've always substituted the...