Cheesy Potatoes

Kim Biegacki


So, it's no secret my comfort foods are usually the indulging kind and this one ranks high on the "must have" list. I love this dish for the creamy, cheesy flavors and the savory bites of seasoned potatoes. This is an extremely popular recipe but I have added my own seasonings to this dish because I just love spiced up potatoes.

This is a occasional dish in the Biegacki home but when it is made I relish every delicious bite.

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★★★★★ 4 votes
10 - 12 servings
10 Min
50 Min


1 large
frozen hash browns, shredded & thawed (1 lb 14 oz)
1/2 c
butter, melted
1 can(s)
cream of celery or cream chicken soup
2 can(s)
green chilies
2 c
cheddar cheese, grated
1 pt
sour cream


2 tsp
beau monde seasoning
1 tsp
onion salt
1 1/2 tsp
garlic powder
2 tsp
2 - 3 Tbsp
onion flakes, dehydrated
1 - 2 tsp
cayenne pepper (more if you like some heat)


2 c
corn flakes, crushed or bran flakes
1/4 c
butter, melted


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1Thaw out shredded hashbrowns.
Preheat oven to 350 degrees.
Melt 1/2 cup of butter in pan and remove from stove. Add your seasonings to butter and stir. Add your celery soup, green chilies, sour cream and cheese.

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2In a large bowl add your hash browns and butter mixture together; stir with a wooden spoon. Mix together well and pour into a 9 X 13" baking dish. Spread out evenly.

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3Melt the remainder 1/4 cup butter with your crushed corn flakes and sprinkle over the cheesy potato mixture. Bake at 350 degrees uncovered for 50 minutes.

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4Remove from oven and serve immediately. Great with any meal or even for special holiday events.

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56-23-13 Made this for our BBQ Cookout for Father's Day. Cooked it in the oven and then scooped it into my tri-cooker. It worked out well that way.

67-12-14 ---- Made this for a graduation party and they loved it.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids