cheesy potatoes

1 (32 ounce) package frozen shredded potatoes

1 C sour cream

2 1/2 C cheddar cheese

4 T melted butter, divided

2 (10 ounce) cans cream of chicken soup

salt and pepper

1 1/2 C corn flakes

1. Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes. 

2. To the potatoes add 1 cup sour cream

2 1/2 cups shredded cheddar cheese

2 tablespoons of melted butter

2 cans cream of chicken soup

and a bit of salt and pepper. 

3. Stir it all around with a wooden spoon. Make sure all ingredients are combined. 

4. Pour 1 1/2 cups corn flakes into a small food processor and crush them into crumbs. No food processor? Do not dismay. Put the corn flakes into a gallon sized ziploc bag and roll over the top of the bag with a rolling pin. 

5. Put the corn flakes crumbs into a small bowl and pour 2 tablespoons of butter over the top. Give it a nice stir to combine. 

6. Spray a 9x13 pan with cooking spray and spread the potato/cheese mixture into it. 

7. Cover the potatoes with the corn flake crumbs, cover the pan with tin foil and bake at 350 degrees for 45 minutes. 

Enjoy!