Cheesy Potato Casserole

Photo by Cristy H.
Adapted from jamiecooksitup.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jamiecooksitup.net

Ingredients

  • 1

    (32 ounce) package frozen shredded potatoes

  • 1

    C sour cream

  • 2 1/2

    C cheddar cheese

  • 4

    T melted butter, divided

  • 2

    (10 ounce) cans cream of chicken soup

  • salt and pepper

  • 1 1/2

    C corn flakes

Directions

Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes. To the potatoes add 1 cup sour cream, 2 1/2 cups shredded cheddar cheese,2 tablespoons of melted butter, 2 cans cream of chicken soup, and a bit of salt and pepper. Stir it all around with a wooden spoon. Make sure all ingredients are combined. Pour 1 1/2 cups corn flakes into a small food processor and crush them into crumbs. No food processor? Do not dismay. Put the corn flakes into a gallon sized ziploc bag and roll over the top of the bag with a rolling pin. Put the corn flakes crumbs into a small bowl and pour 2 tablespoons of butter over the top. Give it a nice stir to combine. Spray a 9×13 pan with cooking spray and spread the potato/cheese mixture into it. Cover the potatoes with the corn flake crumbs, cover the pan with tin foil and bake at 350 degrees for 45 minutes.

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