Appetizers/Snacks Salads Side Dishes Entrees Desserts Party Menus 5 Ingredients or Less
Sign-up free for Zola's weekly recipe and column (Provided by

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.

Serving Suggestions:

    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

Email this recipe to a friend!

View a Printable version of this Recipe

© 2018 Dinner with Zola. All Rights Reserved.