Name: Rob Conradi Potato Casserole
Yield: 6 servings
Ingredients: 8 oz sour cream; 1 can cream of chicken soup; 1 stick margarine; 2 lb frozen hash brown potatoes, thawed; 1 cup shredded cheddar cheese; salt and pepper to taste; 0.5 cup diced onion; 1 cup cornflakes crumbs

Vegetables

Serves 6

8 ingredients

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Ingredients

8 oz sour cream
1 can cream of chicken soup
1 stick margarine
2 lb frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
salt and pepper to taste
½ cup diced onion
1 cup cornflakes crumbs

Method

Mix the sour cream, soup and margarine. Add the potatoes, cheese, salt and pepper, and onion; mix together. Place in a 9 x 13-inch buttered pan.
Sprinkle cornflakes on top. Bake at 325 degrees for 1 hour.

Notes

Handwritten card. Prep time: 5 min. Baking time: 1 hr. Serves 6. Per serving: 583 calories, 31.5 g fat.

Original card

The recipe above was transcribed from this scan of Vera’s original card.