Cheesy Potatoes

1 oz 32 OZ Package of frozen homestyle or country potatoes, partially thawed

2 oz 10 OZ cans of cream of chicken, mushroom, or celery soup

1 cup Sour Cream

2 tbsp Butter, melted with salt and pepper to taste

Topping

1 ½ cups (Or more) of Frosted Flakes

2 tbsp Melted Butter

In a large bowl, mix together cream of chicken/mushroom/celery soup, sour cream, cheese, butter, and a bit of salt and pepper.
Stir in potatoes, and carefully mix until everything is combined.
Spray a 9x13 baking pan with cooking spray, and pour the potato mixture in evenly.
Pour corn flakes into a gallon size Ziploc bag, and crush the flakes with a rolling pin.
Pour the flake crumbs into a small bowl and add melted butter.
Stir until all the crumbs are coated.
Sprinkle corn flake mixture over the top of the potatoes.
Cover the pan with foil and bake at 350º for 45 Minutes.
Uncover, then bake another 10-15 Minutes until hot and bubbly.

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Cheesy Potatoes