Ingredients
    • 1 (2lb) bag of frozen cubed hash browns, thawed (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
    • 2-3 cups Cornflakes
    • ¼ cup butter, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.
  3. Add the hash browns and mix together thoroughly.
  4. Crush cornflakes lightly in a ziploc bag.
  5. Mix the remaining ½ cup of cheese with 2 cups of corn flakes and butter. Reserve for later.
  6. Pour potatoes into a 9×13 baking dish. Cover and bake potatoes at 350 degrees for 40-50 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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