- 1 stick of butter
- 2 cans cream of chicken soup
- 1 pint of sour cream
- 1/2 cup chopped green onions
- 1 pkg (1 lb 10 oz plus 3 cups) Lamb Weston inland valley, simply shreds frozen potatoes
- 2 cups crushed cornflakes
- 3 TBS butter, melted
Preparation time 15mins
Cooking time 75mins
Mix together 1 stick of butter, soup, sour cream, and onions.
To the above add the frozen potatoes.
Put the mixture into a 9 x 11 pan
Make the topping and put on top of potato mixture
Bake at 350 degrees for 1 hour