Sunday, September 16, 2007

Cheesey Potatoes

1 32 oz. bag frozen cubed hashbrowns
2 cans cream of chicken soup
1 ½ c. sour cream
1 ½ c. grated cheddar cheese
¼-1/2 c. melted butter, or margarine
¼ to ¾ c. chopped onion
2 c. crushed corn flakes, potato chips, or bread crumbs

Mix all ingredients except the last well and put in a large 9x13 inch pan. Top with cornflakes and bake uncovered at 350 for 1 hour. This can be made the night before or frozen for later. If frozen thaw overnight in the refrigerator or increase time by 30 minutes. Serves 8-10.

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