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Categories:Viewed: 14 - Published at: 10 years ago
Ingredients
- 2 bags frozen hash brown potatoes
- 2 cans cream of mushroom soup
- 16 oz. sour cream
- 1 small onion, finely chopped
- 1 1/2 c. grated sharp Cheddar cheese
- 4 c. crushed cornflakes
- 1 stick margarine
Method
- Country Potatoes:
- Peel and quarter 6 to 8 potatoes.
- Boil and drain.
- Add 3 cups milk, 1/4 cup butter and a handful of chopped parsley.
- Salt and pepper to taste.
- When butter is melted and milk is hot, add 2 tablespoons flour, dissolved in water, to the mixture.
- Fold lightly.
- Cook until thickened.
