Dinner Potatoes
3 cups sour cream
3 cups shredded cheddar cheese
3 cups (2 cans) cream of mushroom soup (or any cream soup)
1 handful parsley flakes
2 bags regular frozen hash brown potato cubes (store brand is fine)
1 bag O'Brian frozen hash brown potato (Ore-Ida)
1 cup corn flakes
1 can French's fried onions
1 cube butter
Mix 1st four ingredients. Pour potatoes into large bowl, break up chunk and mix
regular with O'Brian. Pour cheese/sour cream mix over potatoes. Thoroughly mix
using distribution of parsley as a guide. Pour into Pam sprayed pans (2 lasagna
size). Bake at 350o 1 hour and 45 minutes. In food processor mix corn flakes,
fried onions, softened butter. Sprinkle over potatoes. Continue baking until
hot, brown and bubbly about 20 - 30 minutes. Can be covered with foil and held
in low oven for about an hour. Serves 25 to 30. Recipe can be cut down to 1/3 by
using 1 cup of sour cream, soup, cheese and one bag of potatoes.
Karen in TX
http://www.nancyskitchen.com
