Monday, March 22, 2010

Yummy Potatoes



1 (32 oz.) bag frozen hash browns
1 (10 oz.) can cream of chicken
1 pint sour cream
2 c. grated cheese
1/2 c. chopped onions
1 tsp. salt
1 tsp. black pepper
1 c. melted butter, divided
2 c. crushed corn flakes

Mix together hash browns, soup, sour cream, cheese onion, salt and pepper, and 1/2 c. melted butter. Spoon mixture into a 9x13x2 inch pan. Combine the remaining butter and corn flakes and top potato mixture evenly. Bake at 350°F for 60 min.

p.s.- something I like to do is substitute grated, cooked potato for the frozen hash browns. I also like using French fried onions instead of corn flakes and butter, the down side is they burn easy so you have to be careful.

3 comments:

  1. Although Zach would like to agree with you that this qualifies as a vegetable, (well, he'd argue if he could stomach the sour creamy, soupy stuff)I think this has to be a casserole. The tasty stuff sure does cancel out the healthy. Ummm, tasty.

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