1 (2 lb) package frozen hash brown potatoes, thawed. Use the diced potatoes, not shredded
2 cups crushed corn flakes
1/2 cup butter melted
Instructions
Preheat oven to 350 degrees
Stir cream cheese, cream of celery soup, sour cream, and cheddar
cheese in a large bowl until thoroughly combined. Gently fold hash
brown potatoes into soup mixture. Stir corn flakes with melted butter
in a separate bowl. Spread potato mixture in and even layer into a
9X13 baking dish; sprinkle buttered corn flakes over the top.
Bake until casserole is bubbling and topping has browned, about 1
hour.
Serving
Suggestions
Everyone at work raved about this dish.
Originally Submitted
8/11/2013
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