Cheesy Hash Brown Potato Casserole

Yes, you can freeze this casserole. Simply freeze them without the cornflake topping.  When ready to use, thaw in the fridge overnight and bake with the cornflake topping as directed.  Instead of Corn Flakes for the topping you can substitute crushed potato chips such as Ruffles Potato Chips.  Just add mixture prior to cooking minus the cheese.  The chips should look toasty and not burnt

2 lbs hash brown cut potatoes

1 - 16 oz container sour cream

2 cups cheddar cheese, plus 1/2 cup for the topping

1 can cream of mushroom soup

1 can cream of chicken soup 

1 small onion, finely chopped or a bunch of green onions 

4 cloves of garlic, minced

1/4 tsp pepper

2 - 3 cups crushed corn flakes cereal

1/4 cup butter, melted

In a very large bowl mix sour cream, 2 cups of the cheese, both soups, onion, garlic and pepper.

Add the hash browns and mix together thoroughly.

Spoon mixture into a lightly greased 13 x 9 " baking dish.  Cover and bake at 350 degrees for 40 - 50 minutes or until hot and heated through.  

While casserole is cooking, mix the remaining 1/2 cup of cheese with 3 cups of corn flakes and melted butter.  

After baking 40 - 50 minute cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.

Serves 10 - 12