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| 6 med |
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Potatoes |
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| 1/2 cup |
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Butter |
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| 1 can |
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Cream of chicken soup |
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| 2/3 cup |
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Corn Flakes |
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| 1 pint |
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Sour cream |
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| 1/2 cup |
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Sharp cheddar cheese |
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| 1/3 cup |
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Onion, chopped |
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| 1 |
Cook potatoes until tender. Cool, peel and shred.
Heat 1/4 c. butter with soup. Add sour cream, cheese and onion. Mix well
Add all ingredients together in a 9 x 13 pan. |
| 2 |
Mix remaining 1/4 c. of butter with corn flakes. Sprinkle over the top. Cheddar cheese may also be spread over the top. |
| 3 |
Bake at 350° for 45 minutes. |
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| Ready in: 1 hour and 30 minutes |
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| Recipe Source |
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Author: Karen Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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