Seeing as this will someday be a collection of recipes for our kids, we decided to post some recipes that many of you may already know. Still we love this recipe and it is one of our favorite potato recipes.
6-8 medium to large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped green onions
2 cups crushed corn flakes
2 tablespoons butter, melted
boil potatoes for 30 minutes, or until just tender. Cool and peel potatoes, then grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish). In a separate bowl combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and the green onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.
Makes 12 servings
Source: The Essential Mormon Cookbook
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