Scalloped Potatoes
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A home-kitchen version of scalloped potatoes, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 lb. hash browns, shredded (frozen)
- 1/2 c. oleo
- 1 tsp. salt
- 1 tsp. pepper
- 1/3 c. chopped onion
- 1 can cream of chicken soup
- 1 pt. sour cream
- 10 oz. Cheddar cheese
- 2 c. potato chips, crushed
Method
Defrost potatoes. Combine in a large bowl the oleo, salt, pepper, onion, soup, sour cream and cheese. Put in a buttered Pyrex, 9 x 13-inch.
Sprinkle chips on top. Bake at 350° for 45 minutes to an hour.
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