One cheesy potato casserole calls for baking frozen hash brown potatoes, a cheesy sauce and corn flake topping together in a 425 degrees Fahrenheit oven. The dish serves six and is ready within 1.5 hours.
Fill a lightly greased 9-inch by 13-inch baking dish with 30 ounces of frozen hash brown potatoes. Mix together 2 cups of shredded Cheddar cheese, 16 ounces of sour cream and 10.75 ounces of condensed cream of mushroom soup in a large bowl.
Over medium heat, saute 1 chopped onion in 1/2 cup of butter for five minutes. Pour into the soup mixture, stir and spread over the potatoes. Crush 3 cups of corn flakes and sprinkle over the casserole. Melt 1/2 cup of butter and pour over the corn flakes. Bake for one hour at 425 degrees Fahrenheit.
Condensed cream of chicken soup or condensed cream of turkey soup may be used instead of cream of mushroom soup. With a whisk, combine 10.5 ounces of the selected soup, 2 cups of sour cream, 1 teaspoon of salt and 1/4 teaspoon of ground black pepper. Add 2 cups of shredded Cheddar cheese, 1/3 cup of sliced green onions and 30 ounces of frozen hash brown potatoes. Mix well. Pour into a 9-inch by 13-inch baking dish. Combine 2 cups of crushed corn flakes and 1/4 cup of melted butter and sprinkle over the casserole. Bake at 350 degrees Fahrenheit for 45 to 50 minutes.