Cheesy Party Potatoes

Prep Time: 15 minutes

Total Time: 1 hour and 10 minutes

Makes 6 to 8 servings

This recipe comes from my father-in-law, Skeeter. Let me tell you, folks, this man could be a chef. This is a quick crowd-pleaser that uses frozen hash browns. The star is the cheese, but the celery and chicken soups pull it all together. With a buttery crust, this is a go-to tater recipe.

• 1 (2-pound) package frozen Ore-Ida diced hash brown potatoes
• 5 tablespoons butter, melted
• 1 yellow onion, chopped
• 1 (10.75-ounce) can cream of chicken soup concentrate
• 1 (10.5-ounce) can cream of celery soup concentrate
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups crushed cornflakes

1. Preheat the oven to 350°F. Lightly butter a 9-x-13-inch casserole dish.

2. Microwave the potatoes for 10 minutes to take the chill off.

3. Heat 1 tablespoon of the butter in a medium skillet. Add the onion and cook over medium-low heat for about 10 minutes, or until tender.

4. In a large bowl, combine the potatoes, onion, soup concentrates, sour cream, cheese, and salt and pepper.

5. Scrape the potato mixture into the casserole dish.

6. In a small bowl, combine the cornflakes and the remaining 4 tablespoons melted butter. Spoon the cornflakes evenly over the casserole.

7. Bake for 45 to 55 minutes, or until the casserole is bubbling. Serve hot.