Summary
| Yield | |
|---|---|
| Source | A Taste of the Country, 3rd edition |
| Prep time | 20 minutes |
| Cooking time | 45 minutes |
| Total time | 1 hour, 5 minutes |
Description
Also known as Retherford Potatoes. Served every year at the Retherford Thanksgiving meal.
Ingredients
1⁄2 c
Onions (Chopped) 1⁄4 c
butter 1 cn
cream of chicken soup (Undiluted (10-3/4 Oz.)) 2 lb
Frozen hash brown potatoes (Defrosted) 1 pt
Dairy sour cream (use regular to not affect flavor/consistency) 2 c
cheddar cheese (Shredded) 1 c
Corn flakes crumbs (add with heart)Instructions
Preheat oven to 350°. Saute onions in small mount of butter until transparent. Add soup, potatoes, sour cream, and cheese. Spoon into a greased 13 in. x 9 in. x 2 in. baking pan. Combine melted butter and corn flakes; spread over top. Bake for 45 minutes.
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