This is a recipe that my family makes every year at Thanksgiving and just to have as a side dish whenever someone comes over to eat. Such a favorite in my house growing up for my brother, that we even dubbed these "Chris' potatoes".
Quantity
0
Quantity Unit
Prep Time (minutes)
20
Cook Time (minutes)
45
Ready In (minutes)
65
Ingredients
Amount
Measure
Ingredient
1
large
Onion, chopped
1
can (10.75 oz)
cream of celery soup, condensed
2
cups
sour cream dairy
2
cups, shredded
shredded cheddar cheese
1/2
cup
butter, melted, divided
1
1/2
teaspoons
black pepper
6
cups
cornflakes
4
cups
potatoes, hashed brown, frozen
Steps
Sequence
Step
2
Meanwhile, chop onion and place in small, microwave-safe bowl. Microwave on high for 3 minutes. Add to potatoes.
3
Add soup, sour cream, pepper and 3 cups of cheese to potato mixture and stir until mixed well.
4
Put corn flakes in a large, resealable plastic bag. Using a roller, crush corn flakes until they are almost dust. Add remaining cheese to the bag.
5
Place remaining butter in small bowl and microwave about 30 seconds until mostly melted. Pour in bag over corn flakes and cheese, and shake to mix together.
6
Pour potato mixture into 9x13 inch cake pan and spread evenly. Pour corn flake mixture evenly over top of potatoes making sure it covers potatoes completely.
7
Bake uncovered at 350 degrees for about 45 minutes or until top is crunchy and middle is hot. Let stand for about 10 minutes before serving. Makes 12 servings.
