Flathead Lake Monster Potatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Best of the Best from America Cookbook by Gwen McKeen and Barbara Moseley, c. 2005. Ingredients:
2 lbs frozen hash brown potatoes |
1 (10 3/4 ounce) can cream of mushroom soup |
2 cups grated cheddar cheese |
2 cups sour cream |
1/2 cup chopped onion |
1/4 cup butter, melted |
1 cup cooked summer sausage |
2 cups crushed corn flakes |
1/4 cup butter, melted |
Directions:
1. Combine hashbrowns, soup, cheese, sour cream, onion, melted butter, and summer sausage meat. Turn into a greased 9x13 pan.
2. Stir topping ingredients together. Sprinkle over potato mixture.
3. Bake at 350* for 30 minutes
4. VARIATION: Add 1/2 cup green or red bell pepper for added zest).
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