Saturday, June 21, 2008

French Potatos - Cindy

This is great for Easter dinner with a honey ham, rolls, and some asparagus.

6-7 Medium Potatoes- Boiled whole with skins on.
Cool & Shred
½ C. Margarine + 2 Tlbs.
2 Cans Cream Chicken Soup
1 & ½ C. Shredded Mild Cheese
1 Pint (16 oz.) Sour Cream
1/3 C. Grated Yellow Onion
1 C. Crushed Corn Flakes

In a medium sauce pan over medium heat, combine ½ C. margarine, cream of chicken soup, cheese, sour cream and onion. Stir until cheese melts. Put shredded potatoes in a 13X9X2 glass baking dish. Pour cheese mixture over potatos and take a knife and kind of coax the cheese mixture down into the potatos a little. Melt 2 Tlbs. of margarine and pour over crushed corn flakes. Sprinkle onto cheesy potatoes. Bake at 350* for 45 minutes.

No comments: