Patty’s Potato Dish

Patty Dineen Reynolds

  • 2-1 lb. packages frozen hash brown potatoes
  • 1/2 C melted butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 can cream of chicken soup –
  • 2 C grated cheddar cheese
  • 1/4 C chopped onion
  • 2 C sour cream
  • Butter

Thaw potatoes and mix with butter, salt, and pepper. Add soup, cheese, onion, and sour cream. Put in greased 9 x 13 pan. Top with crushed cornflakes mixed with butter. Bake at 375 for one hour.

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