Cheesy Potatoes

Cheesy Potatoes Courtney Seamons


7 Med. Pots, boiled with skins on (or frozen hashbrowns)
2 Cans Cream of Chicken Soup
2 Tbsp Butter
2 pt sour cream
1/2 cup chopped green onion
1 C. grated sharp cheese
1/2 tsp salt
1/2 tsp pepper
2 c crushed corn flakes
4 Tbsp melted butter

Cool pots, peel and shred. In a pan, mix soup, butter and sour cream, onion, and cheese, salt and pepper. Warm till butter melts. In a casserole pan layer potatoes, soup, top with crushed corn flakes mixed with melted butter. Bake at 350 for 1 hour.