THOSE CONFETTI CHEESE POTATOES
1 bag (about 2 lb.) THAWED frozen O’Brien potatoes
1 pt. sour cream……………………...…1/2 cup butter, melted
2 tsp. Kosher salt………………...…….1 tsp. pepper
1/2 cup chopped white or yellow onion
1 can cream of potato, mushroom or celery soup (low-fat is fine)
about 2 cups shredded cheese (I like orange/white blends or all white ~ anything with mozzarella melts best)
about 1-1/2 cups Panko or cornflake crumbs
about 2 TB fresh parsley, chopped (reserve to garnish after baking)
4 TB melted butter
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Preheat oven to 350. Spray a 9x13” pan with buttery non-stick spray & set aside.
In a large bowl, combine potatoes with 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese. Spread it in the prepared pan.
Mix the Panko/cornflakes with the 4 TB melted butter, and then sprinkle evenly on top of the potato mixture. Bake for 45 minutes to 1 hour.
Garnish with the chopped parsley before serving. Serves about 8-10