| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Potatoes, Side dishes | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Butter; melted |
| 1 | cn | Cream of Chicken Soup |
| 3 | c | Shredded cheddar cheese; divided |
| 8 | oz | Sour cream |
| Salt and pepper; to taste | ||
| 2 | lb | Hashed brown potatoes; cubes |
| 2 | c | Corn flakes; crushed |
| 1/2 | c | Butter |
INSTRUCTIONS
In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired. Add potatoes and stir until well combined. Spoon mixture into 9 x 13" pan. Top with flakes and then remaining 1 cup of cheese. Cut butter into thin slices and arrange on top of casserole, covering as much as you can. Bake at 350 for 50 min. NOTES : This is very rich and creamy, everyone loves it! Recipe by: Eat-L with adaptations by Betsy Burtis Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Apr 17, 98
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