Sour Cream Augratin Potatoes
Ingredients:
2 pkgs frozen hash browns (thawed)
1 cans Cream of Chicken Soup
Milk – measure 1 empty soup cans
1 pint sour cream
Mild Cheddar cheese – or mix of Monterey Jack and Cheddar (amount is a
matter of taste)
2 tsp onion powder
1 tsp celery salt
Corn Flakes
Instructions:
Mix soup, milk, sour cream, onion powder, and celery salt. Add cheese (I usually put enough cheese in to make the mixture pretty thick) and stir well. Add the hash browns in and stir until all are covered evenly. Poor into a greased 9 x13 pan. Spread evenly, then put more cheese on top, then crumble corn flakes on top of the cheese until covered.
Bake for 1 to 1.25 hours at 375 degrees or until bubbly and cornflakes are browned. If you’re using a glass dish, 325 degrees for 1.5 hrs.
