Picnic Potatoes Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Frozen hash browns,
1/2 cup: Margarine, melted
2 can: Cream of chicken soup,
2 cup: Cheddar cheese, grated
2 cup: Sour cream,
1/2 cup: Onion, chopped (optional)
S & P to taste,
Onion salt & garlic to taste,
Directions:
Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole
dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine.
Spread on top of casserole. Bake at 350 for 45 minutes to
1 hour.
Recipe from the kitchen of Rita Emmett Typos by Mickey Forster
awxp96a@prodigy.com
Note: If you use the 13 X 9 dish there will be some left over to keep at
home.
Posted to MM-Recipes Digest by AWXP96A@prodigy.com ( MICKEY FORSTER) on
Aug 24, 1998
Source from luhu.jp
dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine.
Spread on top of casserole. Bake at 350 for 45 minutes to
1 hour.
Recipe from the kitchen of Rita Emmett Typos by Mickey Forster
awxp96a@prodigy.com
Note: If you use the 13 X 9 dish there will be some left over to keep at
home.
Posted to MM-Recipes Digest by AWXP96A@prodigy.com ( MICKEY FORSTER) on
Aug 24, 1998
Source from luhu.jp