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Friday, March 15, 2013

Country Cousin Potatoes

Recipe from Mom Murdock

I put my changes in parentheses below.  As for warming up the soup I skip that step and just melt the butter. You can replace the onion for dried onion.  I just throw in a handful...I'm not sure what the ratio from fresh to dry is.  If you don't have corn flakes you can sprinkle parmesan on top.  The fresh finely shredded parmesan tastes the best.

Country Cousin Potatoes

Boil 6-7 medium potatoes in skin (2 lb bag of frozen shredded hash browns thawed)
1 can cream of chicken soup
1/2 cup diced onion
4 tablespoons butter
1/2 cup grated cheese
1 cup sour cream (plain yogurt)
1/2 cup milk
1/2 teaspoon salt

Peel and grate potatoes and onion.  Combine soup and butter and warm.
Add sour cream, cheese, salt and pepper layer potatoes and cream sauce in casserole.  Place in 9 x 13 pan.

Sprinkle with
1 cup crushed corn flakes
2 tablespoons melted butter

Cook at 350 degrees for 45 minutes

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