Vegetables & Sides |
|
Overnight Potatoes – 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
Peel, slice and boil potatoes, and drain. Mix together all ingredients, except corn flakes. Put into lightly greased 1 1/2 quart baking dish. Cover and chill for at least 8 hours, or overnight. Bring to room temperature. Bake uncovered at 350 degrees for 25 minutes. Top with cornflakes and bake for 20 minutes longer.
- 6 medium potatoes
- 1 can cream of mushroom soup
- ½ cup butter
- 2 cups sour cream
- ½ cup green onion -- chopped
- 1 ½ cups cheddar cheese -- grated
- ½ cup corn flakes -- crushed
PREPARATION
Peel, slice and boil potatoes, and drain. Mix together all ingredients, except corn flakes. Put into lightly greased 1 1/2 quart baking dish. Cover and chill for at least 8 hours, or overnight. Bring to room temperature. Bake uncovered at 350 degrees for 25 minutes. Top with cornflakes and bake for 20 minutes longer.
