Recipe

Tasty Tuesday: Potato Bake

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Needing to bring a casserole dish to work this month or next? Need an idea for a side dish on Thanksgiving day? You gotta try this one! It’s got plenty of cheesiness and potatoes to brighten up your day!

I got this recipe from a friend and have been making it for all sorts of occasions. There have been a lot of breakfast get-togethers with friends, many Thanksgivings, as well as cooking for the family anytime. This dish is great for breakfast, lunch or dinner!

I will provide the main ingredients for the original recipe, then share my changes in BOLD. Spoiler Alert: It’s a little healthier alternative!

Ingredients:

  • 2 lb bag of frozen hashbrowns (small squares)
  • 1 cup of melted butter (Tastes just as good w/o Butter)
  • 1 tsp. salt
  • dash of pepper
  • 1/2 cup of chopped onion (I usually make without onion)
  • 1 can cream of chicken soup
  • small container of sour cream (Fage Greek Yogurt)
  • 2 cups grated cheddar cheese
  • 2 cups crushed corn flakes cereal

Directions:

  1. Mix all ingredients together except for cornflakes (if you’re using butter, only use half cup here)
  2. Spread in 9×13 glass pan
  3. Spread cheese and cornflakes on top
  4. Drizzle remaining butter over top
  5. Bake at 350 degrees for 1 hour

*I typically add an extra can of cream of chicken soup, a little more Fage Greek yogurt and more cheese.

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