I'm cooking most of our side dishes for tomorrow right now. Here's our favorite; it wouldn't be Thanksgiving without Heavenly Potatoes:
40 oz frozen hash brown or shredded potatoes (about this much, doesn't have to be exact)
1/4 c. butter
1 pt sour cream
1 can cream of chicken soup
1/3 c. chopped green onions
1 1/2 c. shredded cheese (I use mild cheddar)
Heat butter with soup until melted and stir.
Blend in sour cream, onion and grated cheese into soup mixture. Mix well. Add thawed potatoes and place in 9x13 glass baking dish. Cover with corn flakes if you like (I don't). Bake 350 for 45 minutes. I'm assembling it today and will bake tomorrow.
No comments:
Post a Comment