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Dutch Oven – Jessica’s Sour Cream Potatoes


I pulled these potatoes out of a cookbook my Mom gave us. It was published by the women in my Mom’s congregation. This recipe is by Jessica B.

1 large bag frozen hash browns
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1 cup grated cheese

Mix all ingredients together; it works best if you add the potatoes last. Put topping on top of mixture and bake at 350 degrees for 1 hour.

2 cups crushed corn flakes
2 tbs melted butter

We didn’t have the ingredients for the topping, so I put some fresh chives on top instead. Also, it uses a full stick of butter, and I would probably use less in the future. It tasted pretty good, but not quite the “party in your mouth” feeling.

3 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

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