Cheesy Crunchy Potatoes Recipe

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Ingredients

	1 bag (32 oz) of frozen diced potatoes or hashbrowns
	2 cups grated cheddar cheese
	2 cups sour cream
	1 can (10 oz) cream of mushroom soup
	1 cup onion, diced
	1/4 cup butter, melted
	1/2 tsp garlic salt
	1/2 tsp pepper
	1 1/2 cups crushed corn flakes

1 1/2 tsps butter


Instructions


Mix grated cheese, soup, sour cream, onion, 1/4 cup melted butter, garlic salt and pepper. Fold in potatoes/hashbrowns.


Turn mixture into a greased 9x13 pan.


Melt 1 1/2 tsp butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes. Sprinkle over top of casserole.


Bake at 350 for 45-60 mins or until golden brown.


Serving Suggestions

Added extra cup shredded cheddar cheese (mixed in and on beneath corn flakes)

Originally Submitted 6/13/2010

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