These Cheesy Potatoes are excellent for an everyday meal and especially for a potluck. I was given this recipe over 15 years ago at a function I attended. This recipe makes more than two pounds of cheesy potato goodness! Add the crunchy crushed Corn Flakes mixed with butter topping and oh so good! Simple to make and it disappears fast!
Cut off 2-1/2 Tbl from the stick of butter, set aside for the topping.
Melt the 5-1/2 Tbl of butter.
Pour potatoes into a large bowl.
Add butter to potatoes and mix.
In another bowl, add soup, cheddar cheese, onion and sour cream.
Mix cheese mixture together.
Mix cheese mixture with potatoes. Pour into a 3 quart casserole baking dish.
Crush Corn Flakes into crumbs. I put the Corn Flakes in a bag and roll over them with my rolling pin.
In a small bowl melt the 2-1/2 Tbl of butter.
Using a fork, mix butter into the crushed Corn Flakes.
Spread the Corn Flakes on top of the potatoes.
Bake at 425 degrees, uncovered, for 40 minutes or until top is golden brown but not burnt. Put a lid on potatoes and bake for another 15-20 minutes but no longer than one hour total. Remove lid and let sit for 5 minutes then serve.
1 – 2# bag of frozen Southern Style Hash Brown Potatoes, thawed
1 stick of butter
1 – 10.5 oz can cream of chicken soup
1 small onion diced small
2 cups shredded cheddar cheese
1 cup sour cream
2 cups crushed Corn Flakes
Pre heat oven to 425 degrees.
Cut 2-1/2 Tbl from the stick of butter and set aside for the topping. Melt the rest of the butter in a small bowl. In a large bowl mix potatoes and melted butter.
In a medium bowl combine onions, soup, sour cream and cheddar cheese. Mix potato mixture with cheese mixture. Pour into a 3 quart oven safe casserole dish.
In a small bowl melt the left over 2 – 1/2 Tbl of butter. Using a fork, combine butter with the crushed Corn Flakes. Pour Corn Flakes mixture on top of the potatoes.
Bake uncovered for 40 minutes. Put a lid on top and bake another 15-20 minutes but not more than an hour total. Remove lid and let sit 5 minutes and serve.