Sorry I haven't posted in so long. I've had family visiting for the last two weeks and I haven't had a chance. But we did make this as part of our Easter dinner and it was DELICIOUS. Absolutely one of my favorite dishes. And of course, it's served best with ham.
7-8 medium size Potatoes
1 can Cream of Chicken Soup
1/2 pint (8 oz) Sour Cream
1 Green Onion
1 Cup (8 oz) Shredded Cheddar Cheese
3 Tbsp. Margarine or Butter
2 cups Corn Flakes
Wash potatoes. Leave skins on and boil for 30 minutes. Make sure they're completely covered in water. Drain and let them cool just long enough for you to touch them without getting burned. Peel off the skins and shred the potatoes. In a separate bowl mix the cream of chicken soup, sour cream, green onions, and cheese. Fold in potatoes and transfer to the pan. You can use a 9 x13 or a 9 x 9. Crush 2 cups of Corn Flakes and mix with the melted butter or margarine. Cover the potatoes with this mixture.
At this point, you can refridgerate for later or bake now at 350 degrees for 30 minutes or until bubbly hot. Bake longer if refridgerated.
Our unwanted Easter guest.
During our Easter dinner, Landon tells us that there's a bug on his bean. We go look and sure enough, this little guy was baked into the bean. Never knew what hit him. Good thing Landon saw this before he ate it. My niece and nephews don't like green beans and I'm pretty sure after this they won't ever.
Pretty funny, huh? Maybe I should contact Green Giant and see if we can settle. :)