Cheesy Potato Casserole (Print Version)

# Ingredients:

→ Potato Blend

01 - 2 cups of cheddar cheese, shredded
02 - 16 oz of sour cream
03 - 1/2 cup melted butter
04 - 1 1/2 teaspoons of onion powder
05 - 10.5 ounces of canned chicken soup, creamy style
06 - 32 ounces of thawed frozen hash browns, southern style
07 - 1 teaspoon of kosher salt

→ Crunchy Coat

08 - 3 cups of crushed cornflakes
09 - 4 tbsp of melted butter

# Instructions:

01 - Preheat your oven to 350°F. Make sure the hash browns are thawed completely. Lightly grease a 9x13 pan.
02 - Mix hash browns, sour cream, chicken soup, melted butter, seasonings, and cheese. Spread evenly into the prepared pan.
03 - Combine butter with crushed cornflakes until evenly coated. Spread the mixture over the potato blend.
04 - Bake for 45-50 minutes until bubbly and golden on top. Let it cool for a few minutes before dishing up.

# Notes:

01 - Switch up the cheese with a different kind
02 - Fresh potatoes work if you don't have frozen
03 - Crushing the cornflakes well gives the best topping texture

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