Cheesy Potatoes
Serves 12-15
INGREDIENTS:
2 lb. Frozen Hash browns
16 oz. sour cream
2 cans cream of chicken soup
¼ c. melted butter
½ c. green onion chopped
¾ tsp. black pepper
¾ tsp. salt
8 oz. shredded cheddar cheese
2oz. shredded Monterey jack cheese
Topping:
1 c. crushed corn flakes
¼ c. meted butter
INSTRUCTIONS:
1-In a large mixing bowl combine sour cream, soups, melted, butter, onion, pepper, salt, and mix until smooth.
2-Add shredded cheese and stir thoroughly.
3-Add frozen hash browns and fold together until well mixed. Pour into a greased glass 9x13” baking pan and smooth out the top.
4-Combine crushed cornflakes and melted butter thoroughly then put on top of potatoes.
5-Cover with heavy tin foil (two layers if you only have thin foil) and bake at 325 degrees for 2 hours. (I have gone 2 ½ hours before and they have been ok.)