Cheesy Potatoes

Cheesy Potatoes... aka the best potatoes ever! This potato casserole is so easy to make and always a definite crowd pleaser. One of our all time favorites for holidays and parties!

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 372kcal

Author: Cathy Trochelman

Ingredients

Casserole

30 ounces frozen hash browns thawed
16 ounces sour cream
1/2 cup 1 stick salted butter, melted
Homemade Cream of Chicken Soup OR one 10.75 ounce can
8 ounces shredded cheddar jack cheese
1 teaspoon salt

Topping

1 1/2 cups corn flakes
2 Tablespoons salted butter melted

Instructions

Preheat oven to 350° F.
In a large mixing bowl, combine the hash browns, sour cream, butter, cream of chicken soup, shredded cheese and salt. Gently mix together by hand using a large spoon or spatula.
Transfer the potato mixture to a 9x13 inch baking pan, spreading it evenly throughout the pan.
Top with corn flake topping; bake at 350° for 45-60 minutes.

Notes

TO MAKE AHEAD: Make as directed, but do not add the cornflake topping. Cover with foil and refrigerate overnight. To bake, remove from fridge and top with corn flakes and melted butter. Bake, uncovered, at 350° for 60 minutes or until golden brown and heated through.

TO FREEZE: Make as directed, but do not add the cornflake topping. Cover tightly and store in the freezer for up to 3 months. To bake, thaw in the fridge overnight. Add corn flakes and melted butter before baking.

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