This is for you, Adrianne!
1 bag frozen O'Brien potatoes (I like Ore-Ida)
1 pt. sour cream
1 can cream of chicken soup
2 c. shredded sharp cheddar cheese (Tillamook)
1/2 c. butter, melted
salt & pepper to taste
2 c. crushed corn flakes
1/4 c. butter, melted
Defrost potatoes. Arrange potatoes in 13 x 9 inch baking dish. Combine sour cream, soup, cheese, butter, salt & pepper. Spead over potatoes. Combine cereal and butter, then scatter over soup mixture. Bake at 350 degrees for 45 minutes.
Add chopped ham or other meat to the soup mixture.
For a creamier flavor, add more sour cream.
More cheese is never a bad thing.
More topping is an even better thing. (Scott loves the crunchy stuff.)
Serve with gravy! Everything's better with gravy... but make sure you have enough to go around or there might be tears!
The topping can be made from just about any cereal. We have experimented and found that Special K and Rice Krispies are both great. Also a "jigger" of Frosted Flakes in addition to the corn flakes was good... but I haven't been tempted to try Fruity Pebbles!