Even Better Cheesy Potatoes

Name: Even Better Cheesy Potatoes
Ingredients: Potatoes:; 6 tablespoons butter; 1 small onion, chopped; 3 cloves garlic, minced; 1 (2 pound) package frozen hash brown potatoes, thawed; 3 cups shredded Mexican cheese blend; 1 pint sour cream; 1 (10.75 ounce) can condensed cream of chicken soup; Corn Flake Topping:; 2 cups crushed corn flakes; 2 tablespoons melted butter; 2 teaspoons garlic salt

12 ingredients

5 steps

Ingredients

Potatoes:
6 tablespoons butter
1 small onion, chopped
3 cloves garlic, minced
1 (2 pound) package frozen hash brown potatoes, thawed
3 cups shredded Mexican cheese blend
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
Corn Flake Topping:
2 cups crushed corn flakes
2 tablespoons melted butter
2 teaspoons garlic salt

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Melt 6 tablespoons butter in a saucepan over medium heat; cook and stir onion and garlic until onion is slightly softened, 5 to 10 minutes.
3

Mix potatoes, Mexican cheese blend, sour cream, cream of chicken soup, and onion mixture together in a bowl; pour into a 9x13-inch baking dish.
4

Mix corn flakes, melted butter, and garlic salt together in a bowl; sprinkle over potato mixture. Cover baking dish with aluminum foil.
5

Bake in the preheated oven for 30 minutes. Remove foil and continue baking until corn flake topping is lightly browned, about 30 minutes more.