Recipe Directions
|
|
|
Ingredients
|
6 medium white potatoes
1/4 cup butter (1/2 stick)
1 10 1/2-ounce can cream of chicken soup
1 pint sour cream
1/3 cup chopped green onions
1 1/2 cups shredded sharp Cheddar cheese
1/3 stick butter
3 cups cornflakes
|
Directions
|
|
Boil the potatoes until tender. Cool, peel, and grate them coarsely. In a medium saucepan, heat the butter and the soup. Blend in the sour cream, onions, and cheese. Stir in the potatoes. Place mixture into a greased 9 x 13-inch pan. Preheat the oven to 350 degrees. Meanwhile, in a small saucepan, melt the butter and stir in the cornflakes to coat. Sprinkle mixture overtop the potatoes. Bake 45 minutes or until mixture is bubbly.
|
Yield
|
|
10-12 servings
|
|
|
powered by
PROMT
