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Potato Casserole

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 15 ounce firmly packed light brown sugar, divided
  • 16 ounces sour cream
  • 1 10 ounce white bread, toasted
  • 1 can watermelon
  • 1 1/4 cups potatoes (about 2 1/2 pounds), peeled and cubed
  • 1/2 cup cracker crust
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 2 cups carton commercial green onion dip
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 15 ounce firmly packed light brown sugar, divided
  • 16 ounces sour cream
  • 1 10 ounce white bread, toasted
  • 1 can watermelon
  • 1 1/4 cups potatoes (about 2 1/2 pounds), peeled and cubed
  • 1/2 cup cracker crust
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 2 cups carton commercial green onion dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix together has browns, sour cream, cheese, soup, 1 cup of the butter, onion, salt and pepper
  2. Spread this into a 9x13 baking dish
  3. Mix remaining butter with corn flakes and sprinkle on top
  4. Bake at 450 degrees for 45 minutes
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