HOLIDAY POTATOES

Holiday Potatoes image

Provided by Pat Duran

Time 55m

Number Of Ingredients 12

2 Tbsp vegetable oil
1 bag(s) frozen ore ida o'brien potatoes (32 oz),thawed
1/2 c fresh mushrooms
1 tsp italian seasoning
1/2 tsp garlic powder
10 oz can cream of chicken soup of vegetable broth
1/4 c cream
1/2 c butter, room temperature
16 oz dairy sour cream
4 c shredded cheddar cheese (more or less)
crushed corn flakes
1/2 c melted butter

Steps:

1. Heat oven to 350^. Spray a 9 x 13 inch glass baking dish with butter not stick spray; set aside. In a large skillet over medium heat add 2 Tablespoons vegetable oil. Cook the thawed potatoes, mushrooms, Italian seasoning and garlic powder until crispy.Turn with a turner often to brown evenly.Spread potato mixture into the prepared dish.
2. In a medium saucepan over low heat, combine 1/2 cup softened butter, all the sour cream , the can of undiluted soup and 1/4 cup of milk, blend all together until you get a nice thick sauce, stirring often.
3. Pour sauce over potatoes in dish. Cover all with the cheese. Place the crushed corn flakes enough to generously cover the casserole(about 3 cups crushed, in a medium bowl. Pour the melted butter over cornflakes and stir to coat evenly. Sprinkle them evenly over the casserole.Bake in oven for about 45 to 60 minutes.
4. Make sure potatoes ore soft and cheese is bubbly. This dish reheats great;that is if you have any left.You can use cracker crumbs instead of corn flakes, if you desire. Enjoy!