Gooey Potato Bake
- 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
Preparation time 15mins
Adapted from the-girl-who-ate-everything.com
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.