Easter Potatoes (AKA Potatoes to Die For)

Ingredients

1 Two pound bag of Ore-Ida Southern Style Hash Browns (nugget cut)

1 large grated onion

1 pint sour cream

2 cups grated cheddar cheese

1 can cream of chicken soup

1 stick butter or margarine

1½ cups Corn Flake crumbs with ⅓ cup melted butter




Preparation

In large bowl, blend (stir) potatoes and onion

In medium sauce pan melt stick of butter and stir in soup and sour cream

Pour ingredients from saucepan into the potatoes and onion mixture

Mix well

Add grated cheddar cheese

Pour the entire mixture into a buttered 13" x 9" baking dish.

Top with Corn Flake crumbs mixed with melted butter.




Baking Directions

Bake for an hour at 400 degrees




Notes

I couldn't locate Judy's recipe, which I believe she got from Helen. I will make updates to this when I do. This recipe came from Alice King, who used to babysit Grace and KC. She cared for Grace from the time she was newborn until she was about 3. On her recipe, which she wrote, "Hope you like this. I know Gracie will."