"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Sour Cream and Cheese Potatoes, by Liz Martinez, is from The KW Cares Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. frozen shredded potatoes 2 c. shredded cheddar cheese 1/2 c. butter 1 tsp. salt 1/2 c. shredded onion 1 can cream of chicken soup 12 oz. sour cream Topping- 2 c. corn flake crumbs 1/2 stick butter (to melt corn flakes)
Mix together potatoes,cheese, melted butter, salt, pepper, onion, soup and sour cream in a large bowl. Put it in a casserole dish. Mix topping - melted butter and corn flakes. Sprinkle on top. Bake at 350º for 45 minutes or until bubbly in center.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.