| 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 |
cn |
Cream of chicken soup |
| 12 |
oz |
Grated american cheese |
| 8 |
oz |
Sour cream |
| 1 |
ts |
Salt |
| 1/2 |
sm |
Onion; chopped -or- |
| 2 |
tb |
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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