Go Back Email Link
+ servings

Amanda's Hash Brown Baked Potatoes

Staci at Random Sweets
Just when we thought cheesy hash browns couldn't get any better, Amanda's mother-in-law adds Velveeta to it! Amanda is a busy mom so she uses the pre-shredded Velveeta.
No ratings yet
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 2 lb bag shredded frozen hash browns
  • 10.5 ounce cream of chicken soup
  • cups sour cream
  • 1 cup shredded Velveeta
  • ½ cup grated onion
  • ½ cup butter, melted
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups crushed corn flakes cereal

Instructions
 

  • Heat oven to 350℉. Thaw hash browns and mix all ingredients together, using only ¼ of the butter.
  • Top with corn flakes mixed with the remaining ¼ cup of melted butter. Bake 45 minutes at 350℉.

Notes

Recipe submitted by Amanda Runia.
Keyword 9x13 pan, cheesy hash brown casserole, cheesy hash browns, company potatoes, crock pot, funeral potatoes, hash brown casserole, hash browns, slow cooker

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife