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.

pinch tips: How to Shuck, Cook, and Cut Corn



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

Directions Step-By-Step

Thaw 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.
In 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.
Melt 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.
Remove from oven and serve immediately. Great with any meal or even for special holiday events.
6-23-13 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.
7-12-14 ---- 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