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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This makes a great side dish. Serve it along with your chicken, pork or tritip. A great alternative to mashed potatoes. Ingredients:
1 (16 ounce) sour cream |
1 (8 ounce) shredded cheddar cheese |
1 (10 3/4 ounce) condensed cream of chicken soup |
1 cup green onion, chopped |
1 (32 ounce) frozen southern style hash brown potatoes, thawed |
1 cup corn flakes, crushed |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. PREHEAT oven to 375°F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
2. SPOON into greased 13x9-inch baking dish.
3. BAKE 45 minutes.
4. Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
5. Variation Southwest Style Easy Potato Bake
6. Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
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