12 large potatoes or 1 bag (32 ounces) frozen shredded hash browns
2 cans (10 3/4 ounces each) condensed cream of chicken soup
2 cups sour cream
1 cup grated Cheddar cheese
1/2 cup chopped sauteed onion
2 cups crushed corn flakes
2 tablespoons butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x 13. Heat oven to 350 degrees. Combine soup, sour cream and cheese. Gently blend into the potatoes. Top with sauteed onions. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top. Bake for 30-40 minutes
Makes 12 servings.
* Instead of the cornflake topping, can use fried onions
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