One of my newest signature dishes, full of cheese, potatoes and creamy soups, this made a huge splash at our monthly Church potluck and will be in frequent rotation in my recipe repertoire. Try it once and you will see why I gave it this name, it is addictive and filling. The secret is a topping of crumbled corn flakes. While this was looked at skeptically at first, it garnered rave reviews and the recipe was requested numerous times, much to my delight!
Ingredients
* 2 bags frozen potatoes O'Brien
* 2 Blocks of cream cheese
* 1 can of cream of celery soup
* 1 can of cheddar cheese soup
* 3 tsp pepper
* 2 tsp salt
* 1 tbsp paprika
* 3/4 cup crushed cornflakes
Directions
Preheat oven to 450. In baking dish (mine here is disposable since it was being transported to church) pour frozen potatoes, and top with cream cheese, soups and spices.
Bake for approximately 20 minutes, then stir to combine all ingredients. Continue baking another 20-30 minutes until potatoes are done and mixture is bubbling. Top with corn flakes and bake another 5-10 minutes to heat cornflakes as well.
This dish was embarrassingly simple and easy to make, I hope you give it a try!!