Cheesy Potato Bake (Print Version)

# Ingredients:

01 - 1 bag frozen diced or shredded hash browns (30 oz), thawed.
02 - 2 cups shredded cheddar cheese.
03 - 2 cups sour cream.
04 - 1 can (10.5 oz) of cream of chicken soup, from the store or homemade.
05 - 10 tablespoons butter, split into 6 tbsp (melted) and 4 tbsp (melted).
06 - 1 teaspoon of salt.
07 - 1/4 teaspoon ground black pepper.
08 - 1 teaspoon dried onion flakes.
09 - 2 cups corn flakes cereal.

# Instructions:

01 - Either leave the potato bag in the fridge overnight or warm them on a baking tray at 200°F for around 20 minutes.
02 - Turn your oven on and preheat it to 350°F.
03 - Combine sour cream, chicken soup, 6 tbsp melted butter, salt, pepper, and onion flakes in a mixing bowl.
04 - Gently stir the thawed potatoes and shredded cheddar into the bowl.
05 - Spread the mixture evenly into a 9x13 metal pan.
06 - Toss cereal into a big ziplock, then crush it with a rolling pin or your hands.
07 - Mix the smashed cornflakes with the rest of the melted butter (4 tbsp) and scatter it on top of the pan.
08 - Leave uncovered and bake for 40-50 minutes until the top is gold and crisp.
09 - This goes perfectly with steak, turkey, or ham.

# Notes:

01 - Swap in 10 small potatoes instead - boil them lightly and cut into cubes.
02 - For freezing: skip the cornflake topping, store for up to 3 months, then thaw overnight and add the topping before baking.

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