Spicy Potato Casserole

I cannot take credit for this amazing dish, but the modifications I will take credit for! I'm trying to cut my dairy intake as much as possible. My substitutions are in parentheses. 

Spicy Potato Casserole

1 can Cream of Chicken Soup (I used Pacific Brand Organic Cream of Chicken Condensed Soup in a box)
1 pkg Lipton Onion Soup Mix
1 stick Butter - melted (Earth Balance soy and dairy free is what I used)
1 t garlic powder
1/2 t white pepper (I just used black since I didn't have white)
1/2 t cayenne pepper
1/4 t Red pepper flakes or to taste
16 oz Sour Cream (I used the tofu sour cream for this one)
8 oz Cheddar Cheese, shredded (Daiya Cheddar is what I used)
8 oz Mozzarella Cheese, shredded (Daiya Mozzarella is what I used)
1 - 28 oz pkg O'Brien Potatoes (If you don't have this in your store, just chop some tatters up into small squares)

Topping

2 cups Corn Flakes - coarsely crushed
3 t Butter - melted (Earth Balance)
Garlic Powder
White Pepper
Cayenne Pepper
Red Pepper flakes
Parmesan Cheese (optional) 


Combine Cream of Chicken soup, Onion soup, melted butter, garlic powder, white pepper, cayenne pepper and red pepper flakes. Add Sour Cream, when combined, add Cheddar and Mozzarella Cheese. Stir until completely incorporated into mixture. Add Potatoes and mix completely. Spray a casserole pan, pour potato mixture into pan and press into a level surface.

In a small bowl, combine Corn Flakes and spices, then add melted butter and stir until combined. Sprinkle evenly over potato mixture. Sprinkle top of casserole with Parmesan Cheese.

Bake at 350 degrees for at least an hour, or until top is bubbly and brown.

Enjoy! As always, The Classic Chef :)