Date: 08-29-2009
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