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Riced Potatoes Ingredients 8 to 10 medium potatoes, cooked or 1 pkg. frozen hash browns. 1 can cream of chicken soup 1/3 cup onions, chopped 1 1/2 cups Cheddar cheese, shredded 1 pint sour cream 1/4 cup butter Directions Boil and cool potatoes, then shred. Melt together butter and soup until smooth. Add onion with sour cream and cheese and melt. Mix with shredded potatoes. Bake at 350 for 45 minutes. Optional topping -corn flakes, coated with butter. |
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