Sour Cream Potatoes
By Karen Butterfield
24 oz frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1 cup shredded chedder cheese
1/2 cup melted butter
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs melted butter
Mix first 7 ingredients together. Place into a 12x8x2 inch pan. Crush 2 cups corn flakes mixed with 2 tablespoons butter on top of mixture. Bake at 350* for 30 minutes.
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