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| 6 cups |
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Potatoes, or 2lbs frozen so. style hash browns |
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| 1 can |
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Cream of chicken(10-3/4oz) |
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| 1/2 can |
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Milk |
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| 1 cup |
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Sour cream |
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| 6 oz |
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Cream Cheese |
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| 1 cup |
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Sharp cheddar cheese, grated |
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| 1/4 cup |
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Onions, opt |
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Salt and Pepper to taste |
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Dry mustard, garlic and onion powder to taste |
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| 3 Tbs |
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Butter, melted |
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| 3/4 cup |
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Cornflake crumbs, or breadcrumbs, potato chips, french fried onions |
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| 1 |
Cook fresh potatoes or thaw frozen potatoes. Cook in a small amount of boiling, lightly salted water for 15-20 minutes or until tender. Peel, cut into sliced quarters. Place in a 2-3 quart casserole dish. |
| 2 |
Combine soup, milk, sour cream, cheese, and onion(*) and seasoning to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes. |
| 3 |
Melt butter and combine with cornflake crumbs. Sprinkle crumbs over casserole.
Bake uncovered at 350° for 30-45 minutes or until hot and bubble throughout. |
| 4 |
* Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent. |
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| Recipe Source |
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Author: Becky Low |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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