Ooey-Gooey Potatoes from Angie Tramberg
Recipe: Ooey-Gooey Potatoes from Angie Tramberg
Enjoy these melt in your mouth potatoes.
Serves Approximately 10
1 (2 lb) bag hash browns (fresh or thawed)
1 pint sour cream
8 oz. shredded cheddar cheese
1 can cream of chicken soup
¼ cup diced onions
1 tsp garlic salt
1 tsp salt and pepper (or to taste)
2 sticks butter or margarine
4 cups “corn flake” cereal
Preheat your oven to 350 degrees.
Melt one stick of butter in a saucepan or in the microwave. Put the potatoes, sour cream, cheddar cheese, chicken soup, onions and spices in a big bowl. Pour the butter on top and mix. Spoon the whole mixture into a 9 X 13 baking dish.
Melt the other stick of butter in a large sauté pan. Pour in the cereal and mix until the butter coats the cereal thoroughly. Turn off heat. Pour the butter-coated cereal over the potato mixture. Bake at 350 degrees for one hour and 15 minutes, uncovered.
The top will become crunchy and the potatoes underneath will melt into a heavenly form. You’ll no longer know that you started with hash browns. They will now have a texture closer to mashed potatoes.
Enjoy. Cheers! Zola
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