This makes a pretty large portion of potatoes so when I make it at home for my family of four, I divide the recipe in half and just use an 8 x 8 pan. There aren’t so many leftover that way to worry about. However, if there ever are any recipes, they hold nicely in the fridge and heat up pretty tasty too. Just be aware that your cornflakes might get a little soggy, like most things that get zapped in the mic. Check out what they are saying about this recipe over at The Girl Who Ate Everything:
“Everyone has a recipe for gooey potatoes but this is my favorite version.”
After you try these the first time, they might just become your favorite version too!
Ingredients
1 (2lb) bag of frozen Ore-Ida cubed hash browns, thawed (I have used shredded too. It’s just personal preference.)
2 cups Daisy sour cream
2 cups Kraft 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
Instructions
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 9×13 baking dish. Cover and bake potatoes at 350 degrees for 40-50 minutes. Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.
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Quick Tip: You can make this ahead of time and bake it when you’re ready.
Thanks again to The Girl Who Ate Everything for this filling and flavorful recipe.