Side Dishes:

Heavenly Potatoes

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Ingredients

32 ounces frozen, cubed hashbrown potatoes, thawed
1 can (10-3/4 ounces) cream of chicken soup (Campbell's is best)
1 cup sour cream
2 cups finely shredded cheddar cheese
2 sticks of unsalted butter, individually melted
1 medium-size onion, finely chopped
2 cups corn flakes, finely crushed

Instructions

In a large bowl, combine hash browns, cream of chicken soup, sour cream, cheddar cheese, 1 stick melted butter and onion. Mix well and spread into a well-greased 9x13-inch baking pan. Sprinkle corn flakes on top. Drizzle with remaining stick of melted butter. Bake uncovered at 350 degrees for 45-55 minutes or until golden and bubbly.

Tanisha Jaglarski
Rock Island