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Gooey Potato Bake


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Rate this recipe 4.4/5 (25 Votes)


  • 1 (2lb) bag of frozen cubed hash browns (I have used shredded too. It's just personal preference.)
  • 2 cups sour cream
  • 2 cups shredded sharp cheese, + 1/2 cup for topping
  • 2 cans cream of chicken soup
  • Small bunch of green onions, sliced
  • Corn flakes


Servings 6
Preparation time 15mins
Adapted from


Step 1

Preheat oven to 350 degrees.

Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.

Add the hash browns and mix together thoroughly.

Mix the remaining ½ cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.

Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350? for 35-40 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. ) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.

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