Easy Cheesy Potatoes with Cornfakes

Cheesy potatoes with corn flakes. With a fried egg

Easy Cheesy Potatoes with Cornfakes

An absolutely delicious potato casserole side dish to feed a crowd. For breakfast, dinner, pot luck or Easter. It's a 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
8 ounces Cheez Whiz
2 tablespoons dried onions
16 ounces sour cream
10 ½ ounce can Condensed Cream of Chicken Soup
Salt and pepper to taste
2 cups Cornflakes
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 few minutes 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, Keep 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 starting to brown.

Notes

I made this recipe with shredded frozen hash browns. It would most certainly work with country style cubed hash browns. All that would change is the texture.

Nutrition