Sour Cream Potatoes
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hash brown potatoes
frozen, thawed |
|
| 8 | ounces |
cheddar cheese
grated |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | carton |
sour cream
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
onions
diced |
|
| 1 | x |
garlic salt
to taste |
*
|
| 2 | cups |
corn flakes
crushed |
|
| 1 | stick |
margarine
or butter |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hash brown potatoes
frozen, thawed |
|
| 231.2 | ml/g |
cheddar cheese
grated |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | carton |
sour cream
|
*
|
| 5 | ml |
salt
|
|
| 1 | each |
onions
diced |
|
| 1 | x |
garlic salt
to taste |
*
|
| 473 | ml |
corn flakes
crushed |
|
| 113 | g |
margarine
or butter |
*
|
Directions
Mix all ingredients together except for cornflakes and butter.
Place in large casserole and bake at 350℉ (180℃). for 45 minutes.
Remove from oven.
Top with cornflakes and butter or margarine.
Return to oven and bake 15 minutes longer.
