Yummy Potatoes
This is a Richards Family favorite that Mike and I have made for my family (the Clark Family--check out our blog by clicking on the link to the right)and now everyone in my family loves it too. Wow, that was a crazy sentence. Sorry. Anyway, it's like funeral potatoes but so, so much better.
Yummy Potatoes
6 medium potatoes, par boiled (or frozen shredded hashbrowns)
1/4 c. butter
1 pt. dairy sour cream
1 can cream of chicken soup
1/3 c. chopped green onions (Mike likes more onions so add as many as you like)
1 1/2 c. shredded cheddar cheese
1/3 c. crushed cornflakes (we use a lot more. Again, use what you like.)
2 T. melted butter
Cook potatoes until tender, cool, peel, and grate. Heat the butter with cream of chicken soup until melted and stir until blended. Blend sour cream, onion and grated cheese into soup mixture. Mix well. Mix with potatoes in a 9x13 in. pan. Combine crushed cornflakeswith 2T. melted butter and sprinkle over casserole. Bake at 350 degrees for 45 minutes.
Yummy Potatoes
6 medium potatoes, par boiled (or frozen shredded hashbrowns)
1/4 c. butter
1 pt. dairy sour cream
1 can cream of chicken soup
1/3 c. chopped green onions (Mike likes more onions so add as many as you like)
1 1/2 c. shredded cheddar cheese
1/3 c. crushed cornflakes (we use a lot more. Again, use what you like.)
2 T. melted butter
Cook potatoes until tender, cool, peel, and grate. Heat the butter with cream of chicken soup until melted and stir until blended. Blend sour cream, onion and grated cheese into soup mixture. Mix well. Mix with potatoes in a 9x13 in. pan. Combine crushed cornflakeswith 2T. melted butter and sprinkle over casserole. Bake at 350 degrees for 45 minutes.
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