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Cheesy potatoes. Let’s talk about them. This incredible holiday casserole was not one I grew up with. In fact, I really feel like I missed out on like 20 years of this deliciousness and now I am making up for it! Cheesy Potatoes were first introduced to me during Friendsgiving years ago by my friend Lauren. She later went on to be one of my bridesmaids and best friends… I can neither confirm nor deny that the Cheesy Potatoes had anything to do with this 
I have asked her to bring her family’s Cheesy Potatoes to every Friendsgiving since then and they are something I look forward to every year! She was kind enough to share her recipe with me and I made a few tiny tweaks but this recipe has ALL the holiday feels and plus it’s super easy to make!
Ingredients:
- 2lb frozen hash browns
- 1 cup Cream of Chicken Soup Substitute
- 16oz or 2 cups of sour cream
- 1 stick or 1/2 cup of melted butter
- 1/2 cup of white onion, chopped
- 3 cups sharp cheddar, shredded, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
Topping:
- 1 stick or 1/2 cup melted butter
- 2 cups corn flakes, crushed
Directions:
- In a large bowl, mix all ingredients together with 2 cups of the cheddar until well combined. Put into a well-greased casserole dish. Top with remaining cheddar.
- In a separate bowl, mix together corn flakes with melted butter, crushing with your fingers. Put on top of casserole.
- Bake for 50 minutes at 350 degrees or until cheese is bubbling around the edges and topping is golden brown.
You can see the full recipe in the article here
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