Easy Cheesy Potatoes with Cornfakes

Cheesy potatoes with Corn Flakes in a white casserole dish.

Easy Cheesy Potatoes with Cornfakes

An absolutely delicious potato casserole side dish to feed a crowd. For breakfast, dinner, pot luck or Easter. Cheesy Potatoes with Corn Flakes is an extremely popular crowd-pleaser.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 240kcal

Author Lea Ann Brown

Ingredients

2 pounds Hash browns Frozen. Thawed
15 ounces Cheez Whiz
2 tablespoons Dried onion Flakes
16 Ounces Sour cream
10 ½ ounce Can Condensed Cream of Chicken Soup
Salt and pepper to taste
2 Cups Corn Flakes
4 Tablespoons butter melted

Instructions

Spray a casserole dish with non-stick spray and set aside. Preheat oven to 350 degrees.
Place frozen hash browns in a large bowl and thaw. This should take about an hour.
In a smaller bowl, mix Cheez Whiz, onions, sour cream, cream of chicken soup. A minute in the microwave will help make this easy to stir together.
Pour this mixture over the potatoes and gently stir to combine. Add salt and pepper to taste, keeping in mind, the soup and cheese are salty, so be cautious with added salt.
Pour the potatoes into an 9 x 13 inch casserole dish.
In a large bowl, gently combine melted butter with corn flakes. Use your clean hands to sprinkle this mixture over the potatoes.
Bake 350 degrees for 40 - 45 minutes. Mixture needs to be nice and steamy and Corn Flakes are starting to brown.

Notes

I made this recipe with shredded frozen hash browns. It would most certainly work with country style cubed hash brown potatoes.

Plan about 1 hour for the hash brown potatoes to thaw to room temperature. Or place the potatoes in a large bowl and let thaw in the refrigerator over night.

Nutrition