Picnic potatoes
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Frozen hash browns |
| ½ | cup | Margarine; melted |
| 2 | cans | Cream of chicken soup |
| 2 | cups | Cheddar cheese; grated |
| 2 | cups | Sour cream |
| ½ | cup | Onion; chopped (optional) |
| S & P to taste | ||
| Onion salt & garlic to taste | ||
| 1 | hour. | |
Directions
Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole dish. Mix 2 cups of crushed corn flakes with ¼ cup melted margarine.
Spread on top of casserole. Bake at 350 for 45 minutes to Recipe from the kitchen of Rita Emmett Typos by Mickey Forster awxp96a@...
Note: If you use the 13 X 9 dish there will be some left over to keep at home.
Posted to MM-Recipes Digest by AWXP96A@... ( MICKEY FORSTER) on Aug 24, 1998