Kat

For Christmas this week, I am making my aunt's world famous cheesy potatoes that I now claim as my own.

Honestly, they take no time to put together and although they take quite a bit to cook, they are ALWAYS a crowd pleaser!

1 Bag of Ore-Ida Southern Style Hashbrowns
2 c. Velveeta Cheese (cubed) - about 2/3 of the package
1 can Cream of Chicken Soup
16 oz. Sour Cream (use the bad for you stuff...it tastes better)
2 sticks of butter (melted seperately)
1 medium onion (chopped)
4 c. Corn Flakes
Salt and Pepper to taste.

Mix together the cream of chicken soup, sour cream, 1 stick of melted butter, chopped onion and salt and pepper. Add velveeta and then add the potatoes. Spread all of that in a 9x13 pan and then take the corn flakes and crush them up a bit and take the other stick of melted butter and mix those together. Spread that on top of the potato mixture and bake at 350 degrees for about and hour and 15 minutes. Keep an eye on it since everything cooks differently in different ovens.
Note: You can prepare ahead and refrigerate, but put the corn flakes on at the last minute.

YUMMO!