Cheesy Potato Casserole

Cheesy [crack] Potatoes - otherwise known as 'Funeral Potatoes'. why the name? because they are SO good and you cannot stop eating them. they are the perfect side dish for any holiday - especially Easter and Christmas as a side dish for ham. this recipe can feed a ton, it's super simple to whip up and everyone always loves it. I mean, come on... who doesn't love carbs tossed in a ton of cheese?? they are also a great side dish for your weeknight dinners - freeze and save some for later or just cut the recipe in half if you don't have a huge family. they reheat really well and pair wonderfully with a ton of different dishes.

CHEESY [CRACK] POTATOES

Yields: 8 servings Prep Time: 10 minutes Bake Time: 45 minutes

INGREDIENTS

1 (30 oz.) bag frozen cubed hash brown potatoes

2 cups sour cream

1 can cream of chicken soup

1 medium onion, minced

2 cups shredded cheese

2 tsp. salt, divided

1 ½ tsp. garlic powder

½ tsp. onion powder

4 cups corn flakes, crushed*

5 Tbsp. butter, melted

DIRECTIONS

Preheat the oven to 350°.

In a large bowl, whisk together the sour cream, soup, cheese, 1 t salt and garlic & onion powder.

Stir in the potatoes and onion until everything is well combined and potatoes are coated.

Pour the mixture into a lightly-greased 9x13 clear baking dish.

In medium bowl combine the melted butter, crushed corn flakes and remaining 1 t salt.

Evenly sprinkle the corn flake mixture over the top of the casserole.

Bake for 45 minutes, or until heated through and golden brown on top.

NOTES

*if you wanted to change it up a bit and/or don't have corn flakes on hand? make a different topping crushing up whatever salty snacks you have in your cabinet - cheez-its, potato chips, a combination of the two, etc.


 

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