| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 6 | md | Potatoes cooked as for potato salad – cut in quartersand leave jackets on |
| 2 | c | Sour cream |
| 1 | cn | Cream of chicken soup |
| 1/2 | Stick of butter | |
| 3/4 | c | Green onions sliced |
| 2 | c | Grated cheddar cheese |
INSTRUCTIONS
Boil potatoes. Cool and remove peels. Grate potatoes. Easy to do with grater. Heat soup and butter over low heat till creamy. Remove from heat. Blend in sour ream.. In 9 x 13 casserole, put in a layer of potatoes, onions, cheese and sauce. Repeat. Then toss. Crush corn flakes on top and dot with butter. Bake 1 hour at 350. Posted to TNT - Prodigy's Recipe Exchange Newsletter by rayna@iconz.co.nz (rayna knighton) on Mar 1, 1997.
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