6 med-large potatoes boil, let cool and shred
Add:
½ c melted margarine
1 c shredded cheese/more
1 c sour cream
1 can cream of chicken soup
Green onions
Sprinkle with 1 c crushed corn flakes.
Bake for 30 min at 350.
Funeral Potatoes
By Kate Rupp
1 (24 oz) pkg hashbrowns – frozen
1 can cream of chicken soup
1 8 oz carton sour cream
1 cup or more grated cheese
1 tsp salt
½ onion chopped
2 cups crushed corn flakes for topping
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