12 large potatoes or 1 (32 oz.) bag frozen shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/2 cup chopped onion
2 cups crushed corn flakes
2 tbsp. butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish. Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tbsp. melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
* also called Funeral Potatoes
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