Cooking Wright

Patio Potatoes


6 medium potatoes cubed and parboiled
1⁄4 cup butter
1 pint sour cream (2 cups)
1/3 cup crushed corn flakes
1 can cram of chicken soup
1 1⁄2 cup shredded sharp cheese
2-3 green onions, chopped
2 tablespoons butter


Cook potatoes until tender. Drain and put into 9x13 pyrex. Heat 1⁄4 cup butter with soup. Blend in sour cream, onion and cheese. Mix with potatoes. Mix corn flakes with butter and sprinkle over casserole. Bake at 350 for 45 minutes. Serves eight.

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