Buffet Scalloped Potatoes
Contributor: Connie Hert Campbell
Ingredients
- 2 lb frozen hash browns, thawed
- 1/2 cup melted butter
- 1/4 cup chopped onion
- 1 can cream of chicken soup
- 1 pint sour cream
- 10 oz grated cheddar cheese
- croutons
Directions
- Combine all ingredients except croutons. Sprinkle croutons on top and bake, covered, for 1 hour at 350.
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