Ingredients
- 2 pounds frozen hash brown potatoes
- 1/2 cup melted margarine or butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can cream of chicken soup, undiluted
- 2 cups Cheddar cheese, grated
- 1/2 cup onion, chopped
- 2 cups sour cream
- 2 cups corn flakes, crushed, mixed with 1/4 cup melted butter
Directions
Heat oven to 350 degrees.Thaw potatoes. Combine them with rest of the ingredients, except corn flakes mixture. Sprinkle buttered corn flakes on top. Use a 3-quart casserole or large flat glass baking dish. Bake for 45 minutes.Yield: 10 to 12 servingsNote: You can put this in 2 small casserole dishes...bake half and freeze half.
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Submitted 6/13/05.
Source: Sunflower Sampler
Submitted By: Rick Smith
rick@epicurean.com
Escalloped Potatoes