Sour Cream Scalloped Potatoes |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is one of my mom's recipes, except she used raw potatoes. I made it faster to prepare by using frozen hash browns, and it tastes every bit as good. Whenever I eat these potatoes, I always remember the pleasure of eating Mom's cooking. Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup butter, melted |
1/2 cup finely chopped onion |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup french-fried onions |
Directions:
1. In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes. Yield: 8 servings.
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