"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Potatoes Recipe

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This recipe for Cheesy Potatoes, by , is from The Holleger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nadine Holleger

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
To make this cheesy potato side dish, you will need the following ingredients:

Butter
Sour cream
Cream of chicken soup
Salt
Onion powder
Cheddar cheese
Hash browns: cubed or diced, not shredded
Corn flakes

Directions:
Directions:
Preheat the oven to 350F degrees.

Directions:
Combine the ingredients. In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in the shredded cheddar cheese and thawed diced hash browns. Pour the mixture into a 913 inch glass baking dish greased with non-stick cooking spray.

Make the topping.
In a medium mixing bowl, combine the cup of melted butter and crushed cornflakes. Stir until the cornflakes are coated in the butter. Spoon the corn flake mixture over the casserole.

Bake in the oven. Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.

 

 

 

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