Creamy Potato

By á-174707

Ingredients

• 1 (28-32oz) bag frozen shredded hash brown potatoes
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 16 oz sour cream
• 1 teaspoon pepper
• 1/2 cup butter, melted
• 2 cups corn flakes, crushed
• 1/4 cup butter, cubed

Details

Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 375. Mix all ingredients, except corn flakes, and spread into a lightly greased 9x13 pan. Top with crushed cornflakes and dot with cubed butter. Bake uncovered for 45 minutes.

*I mix the potato casserole together and divide it between three 8-inch disposable foil pans and put two unbaked casseroles in the freezer for later. I don't put the corn flakes on the casserole until I am ready to bake it. On the day I bake the potatoes, I let the casserole thaw in the refrigerator all day or let it sit out on the counter for about an hour before baking.*