- 12 Russet potatoes
- 2 10-oz cans cream of chicken soup
- 2 cups sour cream
- 1 cup cheddar cheese
- 0.5 cup unsalted butter
- 0.5 cup onions
- 2 cups corn flakes or Ritz crackers
- 2 Tbsp butter
- 1 9x13-inch baking dish
Peel Russet potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish).
Combine cream of chicken soup, sour cream. cheddar cheese, the 1/2 cup melted unsalted butter, and onions. Gently blend into potatoes.
Combine crushed corn flakes or Ritz crackers and the 2 tablespoons melted butter. Sprinkle on top.
Bake at 350°F for 30 minutes.
- The Essential Mormon Cookbook