Cheesy Potatoes with Corn Flakes

Cheesy Potatoes with Corn Flakes

Prep Time: 15 minutes

Yield: Serves 8-10


  • 1 (32 ounce) bags frozen hash browns (shredded or cubed) or tater tots
  • 2 cups cheddar cheese
  • 16 ounces sour cream
  • 1 (10 3/4 ounce) cans cream of chicken soup
  • 3/4 cup butter
  • 1 cup corn flakes


Take hash browns/tater tots out of freezer, keep in bag, set aside.

In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.

In 9x13 pan (sprayed with non stick cooking spray), spread hash browns/tater tots. Spread sour cream, cheese, and soup mixture on top.

Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.

Sprinkle corn flakes on top of sour cream, cheese and soup mixture.

Bake 1 hour at 350.

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