2 pounds frozen hash brown potatoes, diced
1 (10.75-ounce) can cheddar soup
1 (16-ounce) container sour cream
2 cups (8 ounces) cheddar cheese, shredded
1/2 teaspoon salt
12 tablespoons melted butter, divided in half
3 cups corn flake cereal
Step 1 - Preheat the oven to 375 degrees F.
Step 2 - Spray a 9x13-inch pan with non-stick spray.
Step 3 - In a large bowl, combine the hash browns, cheddar soup, sour cream, cheddar cheese, salt, and 6 tablespoons of melted butter. Set aside.
Step 4 - In a medium-sized bowl, combine the cereal with the remaining 6 tablespoons of melted butter. Set aside.
Step 5 - Spread the potato mixture into the prepared pan. Top with the buttered cereal.
Step 6 - Bake the casserole for 1 hour and 5 minutes covered with aluminum foil.
Step 7 - Remove the foil and bake until the cereal is lightly browned, for about 10 minutes.
Step 8 - Remove from the oven and serve hot!
Time: 1 hour 15 minutes
Yield: 8 servings