Mrs. Scotts Potato Casserole

Category: Vegetables

Date: 08-29-2009

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Mrs. Scotts Potato Casserole

2 lbs frozen hash browns
1 can Cream of Chicken soup
8 oz sour cream
2 c grated cheddar
1/4 c softened margarine
1/2 c chopped onion
1/4 t each salt and pepper
2 c crushed Corn Flakes

Mix potato, soup, cheese, onions, and 1/4 c margarine and seasonings.  Add sour cream.
Place in buttered dish.  Bake 45 minutes @350 degrees.  Top with crushed Corn Flakes and let brown.

Note:  I use low fat Cream of Chicken soup and no fat sour cream

'gbs_10095


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