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Melt the 1/2 cup of butter in a a saucepan on your stovetop. Add the cream of chicken soup, sour cream, cheese, and green onions to the pan. Stir over low-medium heat until the cheese has melted and everything is well combined. Remove from heat.
Spread hash browns evenly across the bottom of a 9” x 13” baking dish.
Pour the creamy, cheesy mixture from the saucepan over the top of the potatoes and stir.
Stir together the crushed corn flakes and the 2 tablespoons of melted butter.
Then sprinkle the corn flakes mixture over the top of the potatoes and cream mixture.
Put the baking dish into your oven, and bake for 45 minutes at 325 degrees. When the top is golden-brown and the potatoes are hot and bubbly, you’ll know it’s done!
Remove the baking dish from the oven and let it stand for 15 minutes. Then dig in and enjoy!