Cheesy Potatoes W/ Corn Flakes

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 (32 ounce) bag frozen hash browns (shredded or cubed)

2 cups cheddar cheese (can be reduced fat)

16 ounces sour cream (can be light)

1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)

3/4 cup butter or 3/4 cup margarine

1 cup corn flakes (more if desired)

Directions

Take hash browns out of freezer, keep in bag, set aside.

In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.

In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.

Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.

Sprinkle corn flakes on top of sour cream, cheese and soup mixture.

Bake 1 hour at 350.

Nutrition

• Calories: 676.2
• Total Fat: 53.7
• Saturated Fat: 29.5
• Cholesterol: 109.6
• Sodium: 706.5
• Total Carbohydrate: 39.8
• Dietary Fiber: 2.4
• Total Sugars: 4.6
• Protein: 13.2