Cheesy Potato Casserole

• Gluten free

• Produce

  • 1 (30 oz bag Hash brown potatoes, frozen
  • 1 Onion, medium

• Breakfast Foods

  • 2 cups Corn flakes

• Canned Goods

  • 1 (10.75 oz can Cream of chicken soup

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheese
  • 2 cups Sour cream

Found on chef-in-training.com

Description

Ingredients

• 1 (30 oz) bag frozen hash brown potatoes
• 2 cups sour cream
• 1 (10.75 oz) can cream of chicken soup
• 1 medium onion, finely chopped
• 2 cups shredded cheese
• salt and pepper, to taste
• 2 cups corn flakes, crushed
• 2 Tbsp. butter, melted

Directions

• Preheat oven to 350 degrees F.
• Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl.
• Stir in hash brown potatoes.
• Pour and evenly spread into a greased 9x13.
• In a medium bowl, melt butter and stir in crushed cornflakes.
• Evenly top casserole with buttered corn flakes.
• Bake at 350 degrees F for 30-45 minutes.