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Sour Cream Potatoes |
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Serves: 5 Print this RecipeEarlene McDonald 2 pounds bag frozen shredded hash brown potatoes 2 cans cream of chicken soup 1 cup grated cheddar cheese 1/2 cup melted butter 1/3 cup chopped onions 2 cups crushed cornflakes Combine soup, sour cream, cheese, butter, (minus 2 T.) and onion. Gently stir the mixture into potatoes. Place in 9x13 galss dish or pan. Conbine crushed corn flakes with two T. butter. Sprinkle on top. Bake 350 for 45-60 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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