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Ingredients:
- 1 cup shredded cheddar cheese
- 15 oz condensed cream of chicken soup
- 3 cups frozen cubed potatoes thawed at room temperature for at least 30 minutes
- ½ tsp garlic-powder
- 1 cup sour cream
- 1 tsp salt
- For the Corn Flake Topping
- ¼ cup butter-melted
- 2 cups corn-flakes cereal
Instructions:
Preheat oven to 350°F. Spray a 7×11″or even 9×9″ baking dish with cooking spray.
In a large bowl, then put in the potatoes, cream of chicken soup, sour cream, cheddar cheese, garlic powder, pepper, and salt. Stir till well blended and the potatoes are evenly coated.
Pour the potatoes into the baking dish & spread them out into an even layer.
Put the cornflakes in a plastic food storage bag and seal the bag then use your hands to squeeze the bag and crush the cornflakes.
Pour the crushed-corn flakes into a small bowl. Then add the melted butter. Stir to coat the cereal.
Spoon the cornflakes evenly over the potatoes and bake uncovered for 35 minutes let cool for 5 minutes before serving.
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