Gooey Potatoes

• Gluten free

• Produce

  • 1 Small bunch Green onions

• Breakfast Foods

  • 2 cups Cornflakes

• Canned Goods

  • 2 cans Cream of chicken soup

• Dairy

  • 1/4 cup Butter
  • 2 cups Cheese, sharp
  • 2 cups Sour cream

Found on the-girl-who-ate-everything.com

Description

Ingredients

• 1 (2lb) bag of frozen cubed hash browns, thawed (I have used shredded too. Its just personal preference.)
• 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
• 2-3 cups Cornflakes
• ¼ cup butter, melted

Directions

• 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 9x13 baking dish. Cover and bake potatoes at 350 degrees for 40-50 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. ) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.