• 6 cups diced potatoes (or 2 lbs frozen hash browns, thawed)
• 1 cup sour cream
• 10¾ oz condensed cream of celery soup (or cream of chicken or mushroom)
• 2 cups (more or less to taste) cheddar cheese, grated
• ¾ cup corn flakes (or stale crushed potato chips)
• salt & pepper for seasoning

Special Equipment

• cheese grater
• aluminum foil or nonstick cooking spray
• 2-3 quart casserole dish or 9" x 13" baking dish

1. Preheat oven to 350º
2. Toss potatoes with soup and sour cream in a large bowl. Season with salt & pepper
3. Place mixture in a greased or foil-lined 2-3 quart casserole dish, or 9" x 13" baking dish
4. Top evenly with cheese, then corn flakes (or stale, crushed potato chips). (For a crispier corn flake, toss with 3 tbsp of melted butter before topping)
5. Bake, uncovered for 30-45 minutes, until bubbly and crispy