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Cheesy Potatoes
A crowd pleasing hot potato cheesy casserole topped with crushed corn flake cereal. You can use frozen home fries with or without onions and peppers or the more traditional shredded hash brown potatoes. Toppings can changed to crushed crackers or crushed potato chips. Can be prepped the day before serving.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 people
Ingredients
- 10 ¾ oz can condensed cream of chicken soup
- 1 ½ cups sour cream
- 32 oz Ore-Ida hash brown potatoes, thawed
- 8 oz shredded sharp cheddar cheese
- 20 Ritz crackers, crushed (or cornflakes or potato chips)
- 2 tbsp butter, melted
Instructions
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Preheat oven to 350 F.
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Mix soup and sour cream in a bowl. Add potatoes and cheese; mix well.
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Spoon into 13x9 sprayed pan. Combine crackers and butter, sprinkle over potatoes.
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Bake 50 minutes.
Recipe Notes
I use breakfast potatoes (sometimes labeled home fries) instead of the hash brown potatoes; I like the cubed potatoes better. You can also use the bag of breakfast potatoes that have onions and pepper mixed in. I add chopped green onions to the soup and sour cream mixture. I like using the cornflakes best for topping, I use 1 ½ to 2 cups.