Buffet Potatoes
Mary Werner
A Dete brunch favorite
ingredients
- 1 – 2 lb bag frozen hash brown potatoes
- 1/2 c melted margarine/butter
- 1 pint sour cream
- 1 can cream of chicken soup
- 1/4 c chopped onion
- 1 cup cheddar cheese – shredded
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups cornflake crumbs
- 1/2 c melted margarine/butter
directions
Combine frozen potatoes and 1/2 c melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in a grease 9x13 casserole. Combine corn flake crumbs with 1/2 c melted better – sprinkle over top. Cover with foil and bake at 350” for 20 minutes and then uncovered for 20 minutes…
Source: Mary
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