Category: Side Dishes

  Date Posted: 9/27/2009

  Author: Pamela Johnson

  Hits: 359

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  Prep Time:

  Total Time:

  Serves:

6 medium Potatoes
½ cup Chopped Green Onions
1 can (1o 3/4 oz.) Cream of Chicken Soup
1 cup Sour Cream
2 cups Shredded Cheddar cheese
Salt and Pepper
2 cups Corn Flakes
1/4 cup Margarine

1. Peel potatoes and place whole potatoes in large sauce pan. Cover potatoes with water, cover saucepan and bring to boil. Cook until potatoes are cooked through. Take out potatoes and cool while preparing other ingredients.

2. Shred still warm potatoes into casserole dish.

3. Add green onion, soup, sour cream, cheese and salt and pepper to taste. Stir mixture together until well blended.

4. Put cups of corn flakes in ziplock bag. Crush with rolling pin.

5. Melt margarine, then add crushed corn flakes. Mix until well coated.

6. Spread cornflake mixture on potato mixture.

7. Bake at 375 deg for about 15 minutes, or until top is lightly brown and mixture underneath is bubbly.

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» Escalloped (aka: Yummy or Funeral) Potatoes
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» Baked Corn
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» Candied Yams
» Herbed Corn
» Cheese Spaghetti
» Dana’s Bread Stuffing
» Tomato Junk (Scalloped Tomatoes)
» Double Stuffed Potatoes
» Party Potatoes (or Funeral Potatoes)
» Roasted Parmesan Potatoes
» Sage Dressing
» Twice-Baked Potatoes