Cheesy Potatoes
Heather Palmer
From: Cathy Palmer
ingredients
- 32 oz bag frozen hash brown potatoes
- 16 oz sour cream
- 2 cups shredded cheddar cheese
- 2 cans cream chicken soup
- 1 stick butter or margarine, melted
- 2 cups corn flakes, smashed
directions
- 1
Combine potatoes, sour cream, cheese, soup and half the butter.
- 2
Place in greased 9x13 pan.
- 3
Melt other half of butter on stove top, mix in corn flakes and stir until butter is absorbed.
- 4
Sprinkle corn flakes on top of soup mixture.
- 5
Bake for 60-90 mins at 375°.
Source: Heather Palmer
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