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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Church Potatoes Recipe

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This recipe for Church Potatoes is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. frozen hash browns (32 oz.)
¼ c. butter (melted)
1 tsp. salt
¼ tsp. pepper
1 can cream of chicken soup
16 oz. sour cream
3 c. cheddar cheese (grated)
2 T. onion (diced)
Directions:
Directions:
Mix together all ingredients except topping. Spread mix in oblong casserole dish. Mix together crushed corn flakes and melted butter until corn flakes are all moist with butter. Add to top of casserole; pat on lightly. Bake in 350º oven.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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