Potatoes (5 or so) julienned
1 can Cream Chicken Soup
2C. Sour Cream
¼ C. Butter, melted
1C.+ ¼ C. Cheddar Cheese, grated
Fried Onions
Julienne slice potatoes (I leave the skin on but it doesn't matter) Place them in a pot and cover with water. Bring to a boil. Boil just long enough that the potatoes start to get tender but are still a little crispy. Drain and let cool slightly. Mix together soup, sour cream, butter, and 1C. cheese. Dump mixture and potatoes into a 9x13 baking dish. Mix together. Bake about 30 min. Top fried onions and bake about 10 more min. Remove from oven and sprinkle with remaining cheddar cheese.
FREEZABLE: When freezing half or a second batch of this recipe use hash brown potatoes instead of fresh. Fresh will discolor and while they taste the same they look horrible. Do not freeze french fried onions, add them and extra shredded cheese the last 10 min of bake time. If you prefer crushed corn flakes you can crush them and add desired seasoning to a separate baggie and freeze together as a kit.
No comments:
Post a Comment