April 27, 2010

Lori's Mom's Cheesy Potatoes

2 bags shredded hash browns
2 cans cream of chicken soup
1 cube of butter
1 pint sour cream
3 ½ cups grated cheddar cheese
½ bunch scallions
4 cups corn flakes
1 cube butter

Heat soup, butter and sour cream, bring to a boil. Layer potatoes, chopped onions, sauce and cheese alternately. Two or three layers. End with cheese on top add sautéed corn flakes to cover top.
Bake 1 hour at 350-375 or until heated through.

60's cooking in full regalia! This was, apparently, before they invented fat and cholesterol. Oh, and completely outside the realm of green.

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