Even Better Cheesy Potatoes
Ingredients
- 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 (10.5 ounce) can condensed cream of chicken soup
- 2 cups crushed corn flakes
- 2 tablespoons butter, melted
- 2 teaspoons garlic salt
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt 6 tablespoons butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is slightly softened, 5 to 10 minutes. Set aside off heat.
- Combine potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a bowl; transfer to a 9x13-inch baking dish.
- Combine corn flakes, 2 tablespoons melted butter, and garlic salt in a bowl; sprinkle over potato mixture. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil; continue baking until topping is lightly browned, about 30 minutes more.
Source
Original recipe: View Original