| 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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