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Gooey, Flaked, Cheesy, Crunchy Potatoes


1 (2lb) bag of frozen Ore-Ida cubed hash browns, thawed (I have used shredded too. It’s just personal preference.)
2 cups Daisy sour cream
2 cups Kraft 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

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.
Crush cornflakes lightly in a ziploc bag.
Mix the remaining ½ cup of cheese with 2 cups of corn flakes and butter. Reserve for later.
Pour potatoes into a 9×13 baking dish. Cover and bake potatoes at 350 degrees for 40-50 minutes. Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.


Source : allrecipes.com