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*Serves 6

Everyone goes crazy for these creamy cheesy potatoes! The best part? They’re as easy as can be and they’re perfect for holiday gatherings! 

  • 10 cups shredded hash browns
  • ¼ cup + 2 T Cass-Clay butter
  • 1 can cream of chicken soup
  • 12 oz Cass-Clay sour cream
  • ½ cup Cass-Clay milk (recommended: 1%)
  • 2 cups grated cheddar cheese
  • ½ cup chopped green onions (optional)
  • 1 cup crushed corn flakes
  • Salt and pepper to taste
  1. Preheat oven to 375° F
  2. Melt ¼ cup butter and pour into 9×13 inch baking dish. Add hash browns (no need to thaw).
  3. In separate bowl, mix soup, sour cream, milk, and green onions. Pour ½ of the mixture over the hash browns. Salt and pepper to taste.
  4. Sprinkle one cup of grated cheese on top.
  5. Add remaining hash browns and pour remainder of mixture on top. Salt and pepper to taste.
  6. Sprinkle remaining cheese on top, and cover with crushed corn flakes.
  7. Drizzle 2 T melted butter over mixture and bake for 55 minutes.