1 (2lb) bag of frozen cubed hash browns (I have used shredded too. It's 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
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.
Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350? for 35-40 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.
I'm Christy, The Girl Who Ate Everything. I love food that brings family and friends together in the kitchen. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. Read more here...