Vegetables & Sides |
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Hash Brown Scalloped Potatoes - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
MIX soup and potatoes. Add remaining ingredients, except ingredients for topping. POUR into 9x13 pan. Mix corn flakes and margarine and pour over potatoes. BAKE at 350 for 45 minutes.
- 2 pounds shredded hash browns -- thawed
- ½ cup butter -- melted
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup onion -- chopped
- 1 cup cream of chicken soup
- 1 pint sour cream
- 2 cups grated cheddar cheese
- 2 cups corn flakes -- crushed
- ¼ cup margarine -- melted
PREPARATION
MIX soup and potatoes. Add remaining ingredients, except ingredients for topping. POUR into 9x13 pan. Mix corn flakes and margarine and pour over potatoes. BAKE at 350 for 45 minutes.
