Easy Potato Bake - K

• 16 ounces sour cream
• 1 (8 ounce) packageshredded cheddar cheese
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup chopped green onion
• 1 (32 ounce) package frozen southern style hash brown potatoes, thawed
• 1 cup crushed corn flakes
• 2 tablespoons butter or 2 tablespoons margarine, melted

1. PREHEAT oven to 375F
2. Mix sour cream, cheese, soup and onions in large bowl.
3. Add potatoes; mix well.
4. SPOON into greased 13x9-inch baking dish.
5. BAKE 45 minutes.
6. Toss crumbs with butter; sprinkle over potato mixture.
7. Bake an additional 15 minutes.
8. HEALTHY LIVING TIP:.
9. Save 40 calories and 4 grams of fat per serving by preparing with Reduced Fat or Light Sour Cream, 2% Milk Shredded Reduced Fat Cheddar Cheese and reduced fat condensed cream of chicken soup.
10. VARIATION:.
11. Southwest Style Easy Potato Bake
12. Prepare as directed, using Mexican Style Shredded Cheese, adding 1 can (4 oz.)
13. undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.

sour cream, cheddar cheese, condensed cream, green onion, brown potatoes, corn flakes, butter

Taken from www.food.com/recipe/easy-potato-bake-k-167515 (may not work)