Cheesy Potatoes
Cheesy Potatoes
Test Kitchen
35-45 minutes
Side Dish
Ingredients
- 30-32 oz. Frozen Hashbrown Potatoes
- 1 Cup Onions, chopped
- 1 Cup Evaporated Milk
- ¼ Cup Flour
- ½ Cup Chicken Broth
- 16 oz. WC Meltz Cheesy
- 2 Cup Sour Cream
- 1 8 oz. Block Cream Cheese
- 1 Tbsp Salt
- 1 Tbsp Pepper
Topping
- 2 Cups Crushed Corn Flakes
- 3 Tbsp Butter, melted
- 1 Tbsp Fresh or Dried Parsley
Directions
- Preheat oven to 350°.
- Heat milk until tiny bubbles appear.
- Combine flour and chicken broth until it becomes a smooth paste.
- Stir into warm milk and whisk.
- Simmer until mixture begins to thicken.
- Add Meltz cheesy, sour cream, and cream cheese and stir until melted and smooth.
- Add potatoes, onions, salt and pepper.
- Pour mixture into 9x13 pan.
- Combine corn flakes and butter and sprinkle over potato mixture.
- Bake for 35-45 minutes.