Cheese Potatoes
From: Marie Jablonski
Date: 2/18/00
1 2lb bag of hash brown potatoes
(I've found that shredded work better but the square cut are good too)
1/4 lb butter, melted
(I have found you can omit most of the butter, just use enough to pour over cornflakes)
1/2 tsp salt (I don't use any)
1/2 tsp pepper (don't use any of this either,lol)
1 pt. of sour cream
(I use a 16 oz container, & have tried low & no fat sour cream too)
1/2 c. chopped onion
(I use a whole smaller onion & sautee it before mixing with the other ingredients, then the onions are sure not to stay crunchy)
1 can cream chicken soup
2c. shredded cheddar cheese(8oz)
Corn Flakes ( I crush mine a little bit)
Thaw hash browns. Mix together hash browns, butter, & all other ingredients.
Put in a 9"x13" ungreased pan. Mix 2 cups of cornflakes & some left over butter & sprinkle on top. Bake at 350 degrees for 1 hour.
O.K. So I have changed the recipe a bit over the years. LOL. But it is always a good dish to make. And it takes a pretty large bowl to mix it in. :^)