Even Better Cheesy Potatoes

This cheesy hash brown potatoes casserole gets even better when sautéed onions and garlic are added to the mix and covered with a corn flake topping.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 389 Calories

Ingredients

• 6 tablespoons butter
• 1 pint sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 3 cloves garlic, minced
• 2 teaspoons garlic salt
• 1 small onion, chopped
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 tablespoons melted butter
• 2 cups crushed corn flakes
• 3 cups shredded Mexican cheese blend

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Make potatoes: Melt butter in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is slightly softened, 5 to 10 minutes. Remove from heat.

Step 3

Mix together potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a large bowl until well combined; pour into a 9x13-inch baking dish.

Step 4

Make topping: Stir together corn flakes, melted butter, and garlic salt in a medium bowl until well combined. Sprinkle over potato mixture. Cover the baking dish with aluminum foil.

Step 5

Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until corn flake topping is lightly browned, about 30 minutes more.