12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
2 (10 3/4 ounce) cans cream chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped 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 9x13 inch baking dish (or put hash browns into the 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 2 tablespoons melted butter. Sprinkle on top. Bake at 350 for 30 minutes.
Serves 12
Source: The Essential Mormon Cookbook
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