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Prep 5min
Total55min
Servings10
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Ingredients
1
(2 lb) bag frozen hashbrowns country style (you can use the cubed kind too)
2
cups sour cream
2 1/2
cups cheddar cheese, divided
2
cans (14.5 oz) cream of chicken soup
4
green onions, sliced
2
cups corn flakes, crushed
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Steps
1
Preheat oven to 350°F.
2
Mix sour cream, cream of chicken soup, green onions, and 2 cups of cheddar cheese in a large bowl.
3
Add the hash browns and mix together thoroughly. Pour mixture into a 9x13 baking dish that has been sprayed with cooking spray.
4
Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.
5
Cover potatoes with tin foil and bake at 350°F for 35 minutes. Remove from oven and sprinkle top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.
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No nutrition information available for this recipe
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