Heart Attack Potatoes

Name: Heart Attack Potatoes
Ingredients: 6 -8 large potatoes, peeled and sliced, about 1/4 inch thick; 1 onion, chopped; 1/2 cup butter or 1/2 cup margarine; 1 (10 1/2 ounce) can cream of chicken soup or (10 1/2 ounce) can cream of mushroom soup; 1 cup cheddar cheese, grated; 1 cup sour cream; 1 1/2 - 2 cups corn flakes, coarsely ground

7 ingredients

4 steps

Ingredients

6 -8 large potatoes, peeled and sliced, about 1/4 inch thick
1 onion, chopped
1/2 cup butter or 1/2 cup margarine
1 (10 1/2 ounce) can cream of chicken soup or (10 1/2 ounce) can cream of mushroom soup
1 cup cheddar cheese, grated
1 cup sour cream
1 1/2 - 2 cups corn flakes, coarsely ground

Directions

1

Cook the potatoes in water until they are barely tender,. Drain off the cookng water. Butter a 2 1/2 quart casserole or 8-inch baking pan. Arrange the potatoes in the pan and sprinkle the onion on top.
2

In a saucepan, combine the butter, soup, cheese and sour cream.
3

Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes.
4

Sprinkle generously with cornflake crumbs so the topping is a good 1/4-inch thick. Bake at 350F for 30-45 minutes.