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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This dish is a big hit with my familyand at the church breakfasts and brunches that I often cater. The recipe can easily be cut in half for breakfast for two...or doubled or even tripled for a crowd! Ingredients:
5 to 6 potatoes (about 2 pounds), cooked, peeled and cubed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1 small onion, chopped |
1 small green pepper, chopped |
1 cup (4 ounces) shredded cheddar cheese |
2 cups cornflakes |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine potatoes, soup, sour cream, onion, green pepper and cheese. Pour into a greased 2-1/2-qt. baking dish. Combine cornflakes and butter; sprinkle over potato mixture. Bake at 350° for 40 minutes. Yield: 6-8 servings.
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