| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | American | Vegetable | 6 | Servings |
INGREDIENTS
| 32 | oz | Shredded frozen or fresh raw |
| potatoes | ||
| 1/2 | c | Butter |
| 1 | Cream of chicken soup | |
| 12 | oz | Grated american cheese |
| 8 | oz | Sour cream |
| 1 | t | Salt |
| 1/2 | Onion, chopped -or- | |
| 2 | T | Minced onion |
| 2 | c | Crushed cornflakes |
| 1/2 | c | Melted butter |
INSTRUCTIONS
Place thawed potatoes in 9x13 pan. Mix all remaining ingredients except cornflakes and 1/2 cup butter, and pour over potatoes. Sprinkle cornflakes over potatoes and drizzle melted butter over top. Bake at 350 for 45 minutes. MRS STEWART SANDERS (CILE) PINE BLUFF, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”