Page 155 - cookbook1
P. 155
Rosemary's Potatoes
2 lbs frozen hash-brown 2 cups cheddar cheese,
potatoes; thawed grated
1/2 cups margarine 1/2 cups chopped onions
1/2 tsp salt 2 cups sour cream
1/4 tbs pepper 2 cups corn flakes
1 can cream of 1/4 stick butter
chicken soup
Procedure
1 Combine all ingredients except corn flakes and butter. Mix
well. Place mixture in a 3-qt casserole or flat baking dish.
Melt butter and mix with corn flakes. Sprinkle corn flake
mixture on top of potato mixture. Bake 45 minutes at 350°.
Servings: 12
155
