Cheesy Potatoes

• Gluten free

• Produce

  • 1/2 cup Green onions

• Breakfast Foods

  • 1 cup Corn flakes

• Canned Goods

  • 1 can Cream of chicken soup
  • 1 30-ounce bag Hash, frozen browns

• Dairy

  • 3/8 cup Butter
  • 2 cups Cheddar cheese, grated
  • 1/2 cup Milk
  • 12 oz Sour cream

Found on thehungrybluebird.com

Description

Directions

• Preheat oven to 340º (weird temperature).
• Mix soup, sour cream, milk and green onions in a bowl and set aside.
• Pour 1/4 cup melted butter into a 9″ x 13″ baking dish.
• Add half the package of hash browns (about 5 cupto the baking dish. Pour half the soup/sour cream mixture over the potatoes. Spread evenly. Sprinkle 1 cup shredded cheddar on top of that.
• Add remainder of hash browns and then the rest of the soup mixture. Sprinkle on remaining 1 cup of cheese, then cover with crushed corn flakes. Melt 2 tablespoons of butter and drizzle on top of the corn flakes.
• Bake for 1 hour until hot and bubbly.