| 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.
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