from Michelle
4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter
Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).
4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter
Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).
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