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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Made with O'Brian potatoes and a crunchy top of cornflakes, these sound tasty! Haven't tried these yet so let me know what you think. Found this recipe in Hometown Cooking February 2001. Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
8 ounces sour cream |
1 cup shredded cheddar cheese |
1/4 teaspoon pepper |
1 (28 ounce) package frozen potatoes with onions and bell peppers, thawed (o'brian potatoes) |
2 cups corn flakes, crushed |
2 tablespoons butter, melted |
Directions:
1. Mix together the first four ingredients. Stir in the potatoes. Spread into an ungreased 2 quart baking dish.
2. MIx the cornflakes with the butter and spinkle over the potatoes.
3. Bake, uncovered, at 375 degrees for 35 minutes until bubbly and golden brown.
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