Friday, August 31, 2012

Gooey Potatoes

Gooey Potatoes

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, + ½ cup for topping
2 cans cream of chicken soup
Small bunch of green onions, sliced
Corn flakes

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 1/2 cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.

Cover and bake potatoes at 350⁰ for 30-35 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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