Cornflake Topped Potatoes (Heart Attack Potatoes) Recipe | CDKitchen.com
Makes six servings. ready in: 1-2 hrs. ingredients 1/2 cup melted butter 1 medium onion, chopped 1 can (10.75 ounce size) creamed soup (e.g., cream of celery, onion, or chicken) 8 ounces shredded sharp cheddar cheese 1 container (8 ounce size) sour cream 1 package (32 ounce size) shredded frozen hash brown potatoes 1/2 cup butter, melted 2 cups crushed corn flakes directions Preheat oven to 350 degrees. Generously butter a 9 x 13 inch baking pan. In a large pan, melt one stick of butter and saute the onions in it for 5 to 10 minutes, until onions are softened. Take pan off burner. Add soup, cheese, and sour cream, mix well. Add frozen hash browns and mix well. Place mixture into a greased 9 x 13 inch baking dish. Mix the crushed corn flakes with the second stick of butter. Sprinkle corn flake butter mixture over the hash brown mixture in pan. Bake, uncovered, at 350 degrees F for 1 hour. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
