- Potatoes:
- 6 tablespoons butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 3 cups shredded Mexican cheese blend
- 1 pint sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
- Corn Flake Topping:
- 2 cups crushed corn flakes
- 2 tablespoons melted butter
- 2 teaspoons garlic salt
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 6 tablespoons butter in a saucepan over medium heat; cook and stir onion and garlic until onion is slightly softened, 5 to 10 minutes.
- Mix potatoes, Mexican cheese blend, sour cream, cream of chicken soup, and onion mixture together in a bowl; pour into a 9x13-inch baking dish.
- Mix corn flakes, melted butter, and garlic salt together in a bowl; sprinkle over potato mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until corn flake topping is lightly browned, about 30 minutes more.
04/05/2018
recipepes.com
Even Better Cheesy Potatoes, recipe
PT15M
PT1H
5
455 calories
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