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Christmas Potatoes<br />
BY KATHERINE FORDON (CORPORATE)<br />
Ingredients<br />
2 lbs frozen hash brown potatoes<br />
(the ones with little peppers and<br />
onions are best)<br />
1 cup butter<br />
1 10 oz can cream of mushroom<br />
soup<br />
1 pint sour cream<br />
½ cup minced onion<br />
2 cups shredded cheddar cheese<br />
½ tsp salt<br />
½ tsp pepper<br />
2 cups corn flakes<br />
This dish has been served at Christmas every year for as long as I can<br />
remember. We don’t really eat them at other times of the year, so it’s<br />
always a special treat at Christmas. And hence the name “Christmas<br />
Potatoes.” These can also be made and frozen before cooking. Wellcovered,<br />
they can freeze for up to six months. I hope you enjoy them<br />
as much as I do!<br />
Directions<br />
Grease a 9 x 13-inch casserole. Preheat the oven to 350 degrees F.<br />
Mix the hash browns, cream of mushroom soup, sour cream, minced<br />
onion, shredded cheddar cheese, salt, pepper and ½ cup melted<br />
butter together.<br />
Pour into the prepared casserole. Blend remaining melted butter and<br />
corn flakes together and sprinkle on top.<br />
Bake at 350 for 30 minutes or until the dish is bubbling at the top.<br />
Enjoy!<br />
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