2 lb. frozen hashbrowns
1 pint sour cream
2 cans cream of chicken soup
1 chopped onion
1/2 lb. margarine
6 oz. shredded cheese or 2 cans cheddar cheese soup

Bake at 350 degrees for 1 hour.

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Melt 1/4 cup margarine and mix with 2 cans cream of chicken soup.

1 pint sour cream
1/2 cup minced onions
1 cup grated cheese
1 (32 ounce) bag of thawed hash browns

Put into a 13x9x2″ casserole dish.  Melt at least 2 T margarine and mix with 1 1/2 cup corn flakes.  Put on top of mixture.

Bake 1 hour and 15 minutes at 350 degrees.

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8 whole potatoes, boiled, shredded (frozen shredded potatoes can be used)
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup melted butter
onion
salt
pepper

Mix all of the above.  Bake in a 9×13″ pan for 30 minutes.  Remove and add 1 cup mashed potato chips and cheddar cheese and bake an additional 5 minutes.

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“This recipe, which I got from my sister-in-law’s mother, Shauna Brimhall, is delicious.  Makes two cake pans full.”

14 medium potatoes
2 can cream of chicken soup
1 cube melted butter
2 cups sour cream
1/2 cup chopped onion
1 cup grated cheese
2 cups crushed corn flakes

Boil and peel potatoes.  Let cool, then grate.  Make sauce of soup, sour cream, butter, onion and cheese.  Stir sauce into potatoes.  Pour into baking dish.  Cover the top with corn flakes and 2 tablespoons melted butter.  Bake at 350 degrees for 25 minutes or 15 minutes on “roast” in microwave.


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