Dreamy, Creamy Potato Casserole

In my mind, the perfect potato casserole is creamy, just salty enough, cheesy, has the crunchiest of crunchy baked toppings, and comes together with minimal effort. Aunt Kim’s “Dreamy, Creamy Potato Casserole'' meets all of my expectations and has stood the test of time. The best part is you don’t have to peel one single potato. Serve alongside a juicy steak or as a holiday side. Once you try it, you’ll never go back to plain-Jane mashed potatoes again.

2 lbs. frozen hash browns with peppers

1⁄2 cup melted butter (plus more for greasing the dish)
1 teaspoon salt

1 can cream of chicken soup

2 cups grated cheddar

1⁄2 cup onion, chopped

2 cups sour cream

2 cups crushed corn flakes

Step 1: Preheat the oven to 350°F.

Step 2: Thoroughly butter a 9x13-inch baking dish.

Step 3: Mix together the hash browns, salt, soup, cheese, onion, and sour cream. Spoon into the prepared dish.

Step 4: Combine the corn flakes with the melted butter and sprinkle the mixture over the top of the potatoes evenly. 

Step 5: Bake for 45 minutes until golden brown