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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Picnic Potatoes Recipe

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This recipe for Picnic Potatoes is from The Haslett Community Church 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 can cream of chicken soup
1 pint sour cream (2 cups) (can use lite)
2 oz. shredded cheddar cheese
2 Tbsp. melted margarine
1 whole stick margarine
1 medium chopped onion
2 lb. frozen hash browns (plain)
2 cups corn flakes (crushed)
Directions:
Directions:
Put soup in pan - add stick of margarine. Melt together and take off heat. Mix sour cream, cheese, onion, hash browns and soup together. Spread in a 9x13 pan. Mix crushed flakes and 2 Tbsp. margarine and sprinkle over potatoes. Bake 1 hour at 350 degrees. Enjoy!
Personal Notes:
Personal Notes:
This recipe has been with me for over 20 years. It's a great side dish to summer BBQ's!

 

 

 

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