2 T butter
6-8 boiled, finely diced potatoes
2 C sour cream
2 cans cream of chicken soup
1 C grated cheese
1 C corn flakes
2 T melted butter
Saute green onions in 2T butter and let stand overnight. Combine onions, potatoes, sour cream, soup and cheese and place in casserole dish. Mix remaining 2 tablespoons melted butter lightly with corn flakes and top casserole. Bake at 350 degrees for 30 minutes.
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