Ingredients

• 2 lbs of Russet Potatoes diced or (32 oz) Frozen Diced Hash Brown Potatoes

• 1 can (10¾ oz) Cheddar Soup

• 1 container (16 oz) Sour Cream

• 2 cups (8 oz) Cheddar Cheese (shredded)

• ½ tsp Salt

• 12 TB Melted Butter, divided

• 3 cups Corn Flakes or Frosted Flakes cereal

Instructions

Preheat oven to 375.

In a large bowl, combine potatoes, cheddar soup, sour cream, cheddar cheese, salt and 6 TB of the melted butter. Set aside.

Spray a 9x13 pan with non-stick spray. In a medium-sized bowl, combine cereal and remaining 6 TB of melted butter. Set aside.

Spread potato mixture in the 9x13 pan. Top with cereal. Bake for 1 hour and 5 minutes covered with aluminum foil. Remove foil and bake 10 minutes or until cereal is lightly browned.