Nov/Dec
2011

Recipe: Joyce Rundle's Crunchy Cheesy Potatoes

Written by Scott Brue
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118copyFamily holiday meals always find Joyce’s potato dish on the menu.

2 lbs. hash browns – refrigerated or
    frozen (thawed)
1/2 cup butter, melted
3/4 tsp. salt
1/2 cup chopped onion
1/4 to 1/2 cup chopped peppers
    (red or green), optional
1 (10 -1/2 oz.) can cream of celery soup         (cream of chicken works well too)
1 (16 oz.) container sour cream
1 (8 oz.) pkg. shredded cheese
    (about 2 cups)
2 cups crushed corn flakes (or crackers or
    tortilla chips)

Combine all ingredients except corn flakes, mix together and spread in buttered 9x13-inch pan. Sprinkle corn flakes evenly over top and bake at 350 degrees for 1-1/4 hrs.