Cheesie Potatoes (Mom's)
Yield
8 servingsPrep
5 minCook
60 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hash brown potatoes
frozen, thawed |
|
| 1 | stick |
butter
or margerine, melted |
|
| 8 | ounces |
soup, cream of chicken
one can |
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
cheddar cheese, very old, sharp
grated |
|
| 1 | cup |
sour cream
|
|
| Topping | |||
| 1 | cup |
corn flakes
|
|
| ½ | stick |
butter
or margerine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hash brown potatoes
frozen, thawed |
|
| 113 | g |
butter
or margerine, melted |
|
| 231.2 | ml/g |
soup, cream of chicken
one can |
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
cheddar cheese, very old, sharp
grated |
|
| 237 | ml |
sour cream
|
|
| Topping | |||
| 237 | ml |
corn flakes
|
|
| 56.5 | g |
butter
or margerine |
|
Directions
Mix potato ingredients together in large bowl.
Melt topping for margerine and mix with corn flakes.
Bake 325℉ (160℃) for 1½ hours or at 350℉ (180℃) F for 1 hour
