Cheesy Potato Casserole with Corn Flake Topping

Ingredients

21.5 ounces canned condensed, reduced-fat cream of chicken soup – 12 ounces sharp cheddar cheese, shredded (about 3 cups)1 cup (227 ml) sour cream – 32 ounce bag frozen diced hash brown potatoes (about 7⅓ cups) – cups (70 g) corn flakes cereal, crushed½ cup (113 g) unsalted butter, melted

– Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with non-stick cooking spray; set aside.

Instructions

In a large bowl combine the soup, shredded cheese and sour cream. Stir in the potatoes, breaking up any frozen chunks.  

Instructions

Spread in an even layer in the prepared baking dish. Bake, uncovered, for 1 hour. 

Instructions

– In a small bowl, combine the melted butter and crushed cornflakes.

Instructions

Stir the potato mixture and sprinkle with the corn flakes mixture. Bake, uncovered, for an additional 20 minutes.  

Instructions

Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days. 

Instructions