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Creamy Cheesy Potatoes Recipe

   
 

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     Creamy Cheesy Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
Large bag of frozen hash browns
Can of Cream of Chiken Soup
2 Tbs butter
1/3 chopped onion
8 oz cheddar cheese, grated
Pint of Sour Cream
1/3 cup of crushed corn flakes
 
Instructions
Heat butter and soup together. Add all the ingredients except the corn flakes. Put potato mixture into a 9X13 pan. Sprinkle cornflakes on top. Bake at 300 for 1 1/2 hours.
This can be made a day or two in advance. Just cover it and refrigerate. It will need to bake a little bit longer though.
Note- I usually half the recipe with it's just Steve and I (and we still have left overs -)). To make it simpler since I don't always have corn flakes in the house, instead of mixing the cheese in with the potatoes I just top it with cheese. If you do this, you will want to cook it covered until the last 15 minutes so the cheese doesn't burn.


Originally Submitted 8/1/2009





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