SCALLOP POTATOES
2 lb. bag hash browns,
thawed
1 can mushroom soup
1 can Cheddar cheese soup
1 (8 oz.) sour cream
1 tbsp. dried onion flakes
1 cube oleo
TOPPING MIXTURE
1 c. corn flakes
1/2 cube oleo
Grease a 9 x 13 inch dish or
pan. Mix the soup, cheese, sour cream and onion flakes together
and spoon over the potatoes. Melt oleo and pour over the
ingredients. Top with buttered corn flakes. Cook on low for 5-6
hours in crockpot.
Return
to Crockpot Recipes Index
|