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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 1 bag (32 Oz) Frozen Potatoes, Cubed
- 1/2 cups Chopped Onions
- 3/4 cups Cheddar Cheese, Grated
- 1 can Cream Of Chicken Soup
- 1/2 cups Butter, Melted
- 1 carton 16 Oz Sour Cream
- 1/2 teaspoons Salt (optional)
- 1 dash Pepper
- 2 cups Cornflake Crumbs (if Doubling Topping, Use 4 Cups)
- 1/4 cups Melted Butter (or 1/2 Cup If Doubling)
Method
- Preheat oven to 350°.
- Combine potatoes (it cooks faster if you defrost the potatoes first), onions, and cheese in a large bowl.
- Combine soup with butter and heat until butter is melted.
- Remove from heat and stir sour cream into soup mixture. Pour over potatoes and blend carefully.
- Pour into 9x13 pan (or 2 8x8 pans) and top with crumb mixture. Bake uncovered for 45 minutes
