Cheesy Potato Bake (Print Version)
# Ingredients:
01 -
1 can of cream of chicken soup (10.5 oz), homemade if you want or store-bought.
02 -
1 bag of frozen hash browns (30 oz), diced or shredded, make sure they're thawed.
03 -
10 tablespoons of butter, melted, divided between 6 tbsp and 4 tbsp.
04 -
1 teaspoon of dried minced onion flakes.
05 -
1/4 teaspoon of ground black pepper.
06 -
2 cups of shredded cheddar cheese.
07 -
2 cups of corn flakes cereal.
08 -
2 cups of sour cream.
09 -
1 teaspoon of salt.
# Instructions:
01 -
Leave the potatoes in the fridge overnight to thaw, or pop them in the oven at 200°F for around 20 minutes to warm up.
02 -
Set your oven to 350°F and let it heat up.
03 -
Stir together sour cream, chicken soup, 6 tbsp melted butter, salt, pepper, and minced onion in a bowl until well blended.
04 -
Gently fold the cheddar cheese and thawed potatoes into the creamy mixture.
05 -
Spread the combined mixture evenly into a 9x13 metal pan.
06 -
Put the corn flakes into a big ziplock bag, then crush them up with your hands or a rolling pin.
07 -
Combine the crushed corn flakes with the rest of the melted butter (4 tbsp), and sprinkle over the top.
08 -
Bake it uncovered for 40-50 minutes until the top is golden and has some crunch.
09 -
Pairs perfectly with turkey, ham, or steak.
# Notes:
01 -
If you prefer, use 10 small fresh potatoes instead. Boil them for a bit and chop them up.
02 -
Freezing tip: Assemble without the cornflake topping, freeze for up to 3 months. When ready, thaw it in the fridge overnight and add the topping right before baking.