Cheesy Tators

I absolutely LOVE this dish! I could eat it morning, noon, and night. Wait I have eaten it morning, noon, and night. I personally think it is best cold in the morning the next day. I did not have the exact ingredients the recipe calls for so I made use with what I did have, which honestly wasn’t really anything crazy.

Ingredients (I am going to give you the actual recipe first then on side give you my substitute)

  • 2 lb. bag frozen hash brown potatoes (the cubed kind) (I had a 1 lb. bag of shredded hash brown potatoes)
  • 1can cream of chicken soup
  • 1 pint sour cream (I only had about 2/3 cup so I added about 4 Tbsp milk)
  • 1/2 tsp pepper
  • 1/2 cup chopped onions (I used green onions that needed to be used)
  • 2 cups shredded cheddar cheese
  • salt to taste
  • 3 Tbsp butter, melted
  • 3 cups corn flakes

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Butter (or non stick spray) a 13×9 dish (I used a 2/5 quart Pyrex dish). Spread hash browns evenly in dish.



In sauce pan combine soup, sour cream, onions, pepper, 1/2  the cheese, and salt. Mix over medium heat till creamy and smooth.


Pour over potatoes (I actually mixed the shredded potatoes in with the mixture then spread into casserole dish, I wanted to make sure it was evenly spreading the goodness).



Crunch up corn flakes in zip top bag, add melted butter, then spread on top of soup/cheese mixture ( Not only did I not melt the butter, but just dotted the top with the same amount, I added half the cheese to the corn flakes. Hey, it worked).

And as usual my goofy self forgot to take a finished product picture, so here is a picture of the half eaten dish. THIS IS MY BREAKFAST TOMORROW!!!!!


Bake covered at 350 degrees for 1 hour. (I baked mine for 30 or so minutes at 375 degrees because I had other things in the oven, and I think I have always baked it uncovered, but that is what the recipe says).



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