28 oz. can cream of chicken soup
1 stick of margarine
1 1/2 c. grated cheddar cheese
1/4 c. chopped onions OR
1 Tbsp. instant minced onions
1 pt. sour cream
2 c. corn flakes, crushed
Cook potatoes. Cool thoroughly. Peel and grate. Combine soup, margarine and cheese in a saucepan and heat until butter melts. Add onions and sour cream. Pour over potatoes, mix lightly with a fork. Bake in a 13x9-inch pan. Sprinkle with corn flakes. Cover with foil. Bake in 350 degree oven for 45 minutes. Serves 12
- I did half the recipe since it's just the two of us. I was in a hurry so I used 1/2-3/4 bag of frozen hashbrowns, thawed, in an 8x8-inch pan. I melted the soup, margarine and cheese in the microwave. I didn't have corn flakes, so I topped with cheese.
- Served as a side dish with the recipe above.
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