Easy Cheesy Potato Casserole

This makes plenty and even after everyone has a generous serving they are great reheated for another meal. We had 7 for dinner and devoured better than half of a very large and deep 9" x 13" casserole.
This recipe is adapted from a recipe of my sister Linda's and has been a big favorite with our entire extended family.  It is ALWAYS  requested family occasions.  Our daughter-in-law asked for these or twice baked potatoes for her birthday dinner last Sunday.  These are way, way easier to make!  I will confess I had trouble getting it to come out right the first few attempts because I did not initially THAW the potatoes....bummer!  You need to either set the out ahead of time or thaw them under hot water before mixing them up and they will be delicious as well as E-A-S-Y.   This dish easily serves 12.

Ingredients for Easy Cheesy Potatoes:

32 ounces of frozen square cut hash browned potatoes thawed
1 can undiluted cream of chicken soup
2 C. sour cream
1 pound shredded sharp cheddar cheese
salt and black pepper to taste
3/4 C. melted butter divided
2 C. corn flake crumbs or butter cracker (example, Ritz or Club) crumbs

Preheat the oven to 375 degrees F.  Generously butter the baking dish and set aside.

Using a large bowl combine the first 5 ingredients and mix thoroughly.   In another bowl stir together the crumbs and 1/4 cup of the melted butter.  Set this aside.  Stir the remaining 1/2 cup of melted butter into the potato mixture.  Dump the potatoes into the prepared casserole and spread evenly.  Sprinkle with buttered crumbs.  Bake in preheated oven 50-60 minutes until browned and the edges are bubbling.  Serve immediately and be prepared for complements!

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