Potluck Potatoes - cooking recipe

Ingredients
    2 lb. frozen hash brown potatoes
    16 oz. sour cream
    10 oz. Cheddar cheese, shredded
    1 can cream of chicken soup
    1 stick oleo, melted
    1 tsp. salt
    1/2 tsp. pepper
    1/2 medium onion, chopped
    corn flake crumbs
    pinch of basil
Preparation
    Cut squash in half. Scoop out seeds and strings.
    Place in baking dish, cut side down.
    Add a little water and bake at 350\u00b0 for 45 minutes or until tender. Remove and scoop out flesh.
    Mash with butter and onions. Top with lots of black pepper or drizzle with pure maple syrup.

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