7-Ingredient Company Potatoes

• Gluten free

• Meat

  • 1 tbsp Chicken base, powdered

• Breakfast Foods

  • 3 cups Corn flakes

• Condiments

  • 2 cups Salsa verde

• Baking & Spices

  • 2 28 ounces bags Potatoes o'brien mix, frozen

• Dairy

  • 1/4 cup Butter
  • 4 cups Cheddar cheese
  • 24 oz Sour cream

Found on aspicyperspective.com

Ingredients

• 2 - 28 ounces bags frozen Potatoes OBrien mix, thawed
• 24 ounces sour cream (could be low fat)
• 4 cups shredded cheddar cheese
• 2 cups salsa verde (or green enchilada sauce)
• 1 tablespoon powdered chicken base (or 3 chicken bouillon cubes)
• 3 cups corn flakes, crushed
• 1/4 cup melted butter

Directions

• Preheat the oven to 375 degrees F. Pour the potatoes, sour cream, salsa or enchilada sauce, shredded cheese, and chicken base in a 3 quart baking dish. Mix well, and spread out evenly. Place the cornflakes in a plastic zip bag. Zip closed and crush the corn flakes. Then pour in the melted butter and toss to coat. Sprinkle the buttered cornflakes evenly over the top of the potatoes. Cover the pan with foil. Bake covered for 45 minutes. Then remove the foil and bake another 10-15 minutes. Serve warm.