Patio Potatoes
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A home-kitchen version of patio potatoes, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 (2 lb.) bag hash browns, thawed
- 1/2 c. melted margarine
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. chopped onion
- 1 can cream of mushroom soup
- 1 pt. sour cream
- 10 oz. or 2 c. grated sharp Cheddar cheese
Method
Mix all together and put in greased 9 x 13-inch casserole dish.
Top with 2 cups corn flakes (crushed) and mixed with 1/2 cup melted margarine.
Bake at 350° for 45 minutes.
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