Cheesy Potatoes Recipe

Start with a large bowl.

Add 16 oz (about 2 cups) of sour cream to the bowl.

Add 102 oz of cream of chicken soup to the bowl.

Add 6 tablespoons of melted butter to the bowl.

Add 1 teaspoon of salt to the bowl.

Add 1/2 teaspoon of pepper to the bowl.

Add 1/4 teaspoon of onion powder to the bowl.

Mix all ingredients in the bowl until well combined.

Add 28 oz of diced potatoes (hash browns) to the mixture.

If using fresh potatoes, boil and dice 8 to 10 potatoes instead.

Mix in 2 cups of shredded cheddar cheese until well combined.

Spread the mixture in a single layer in a 13x9 inch casserole dish.

Set the casserole dish aside.

Take about 2 cups of corn flakes and place them in a large Ziploc bag.

Let the air out of the Ziploc bag and zip it up.

Crush the corn flakes in the bag.

Open the bag and add 4 tablespoons of melted butter to the corn flakes.

Close the bag and mix the corn flakes and butter together.

Sprinkle the corn flake mixture over the top of the potato mixture in the casserole dish.

Bake at 350°F uncovered until cooked, about 45 minutes.

Check for bubbling around the edges to confirm they are done.

Let the cheesy potatoes cool for about 10 to 15 minutes before serving.

Equipment Needed

Spice Level: