1 (2lb) bag of DEFROSTED frozen cubed hash browns (Or shredded. It's just personal preference.) Defrosting them first will make it so it doesn't get soggy as it defrosts in the oven.
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. Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.
1 comment:
We put cheez-its on top. It gives it more cheese flavor and it's a fun crunch!
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