Breakfast Potatoes Recipe

  • 1 package frozen southern style hashbrowns, thawed
  • 8 ounces Sour Cream
  • 1 can cream of mushroom soup
  • 16 ounces shredded cheddar cheese
  • 2 cups corn flakes
  • 1 stick butter, melted
Mix first 3 ingredients and 1/2 of the cheese together. Coat the bottom of a 9 x 13 casserole pan with pam and then put the mixture into the casserole. Spread the rest of the cheese over the potato mixture, then top that with corn flakes and pour melted butter over corn flakes.

Bake on 350 for 45 minutes to 1 hour until the mixture is bubbly and the corn flake topping is brown.

This is a great recipe for breakfast parties, and cover dish suppers!

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