Jean Hardin's Potatoes
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
hash brown potatoes
|
|
| ½ | cup |
onions
chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
black pepper
|
|
| 2 | cups |
corn flake crumbs
|
* |
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
hash brown potatoes
|
|
| 118 | ml |
onions
chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
black pepper
|
|
| 473 | ml |
corn flake crumbs
|
* |
| 59 | ml |
butter
|
|
Directions
Cook onion in ½ the butter until onions are soft.
Add salt, pepper, soup, and sour cream.
Stir until mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish.
Melt the remaining butter and mix with the corn flake crumbs and top the casserole.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
