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Michelle’s Michigan Cheesy Potatoes w/Corn Flake Topping

These cheesy potatoes kept the Baker family warm on many a cold Neebish Island winter night!

Ingredients

  • 1 package frozen hash Browns
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese
  • 3/4 cup sour cream
  • 1/4 cup chopped onion
  • 1/4 cup butter or margarine, melted

Topping Ingredients:

  • 1 1/2 cup corn flakes, coarsely crushed
  • 2 tablespoons butter or margarine, melted

Preparation

Heat oven to 350 degrees. Spray 2-quart glass baking dish with nonstick cooking spray. In large bowl combine hash brown ingredients; mix well. Spread into prepared baking dish.

In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Tip: An 11-17-inch rectangular or 8-inch rectangular square baking dish can be used.