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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

California Cheesy Potatoes Recipe

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This recipe for California Cheesy Potatoes is from The Beth and Scott Wedding 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 Campbell's Cream of Mushroom/Chicken Soup
8oz. Sour Cream
1/2 Onion (diced)
2c shredded sharp cheddar cheese
1 pkg. frozen hash browned potatoes
Corn Flakes (or corn flake crumbs)
1 stick of butter
Directions:
Directions:
Preheat oven to 350º
In a medium saucepan, combine soup, sour cream, onion, & cheese.
Cook over medium to high heat until cheese is melted.
Place thawed/crumbled hash browns in a 9x13" pan. Pour melted mixture over hash browns and mix thorougly.
Fill a gallon Zip-Lock baggie with corn flakes, zip bag, and crush into crumbs.
Melt 1 stick of butter in microwave for 30-60 seconds and pour into baggie.
Mix butter into corn flakes and pour over potato mixture.
Bake at 350º for 50-60 minutes (until corn flakes begin to brown).
Number Of Servings:
Number Of Servings:
9-12
Preparation Time:
Preparation Time:
1 hour 15 minutes (including baking)

 

 

 

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