WCL heats things up in the kitchen with "Fan Family Favorites." From Lily Lake, Susanne Wise whips up her Crazy Good Cheesy Potatoes, a great side dish for your Thanksgiving meal or any other dinner during the year.
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SUSANNE'S CRAZY GOOD CHEESY POTATOES
- 1 pkg. frozen southern-style potatoes, defrosted
- 1- 10.5 oz. can cream of chicken soup
- 1 16 oz. container sour cream
- 2- 8 oz. blocks sharp cheddar cheese, shredded
- 1 tsp. chicken bouillon granules
- Pepper to taste
- 2 cups Corn Flakes
- 2 TBSP. melted butter
Heat oven to 325 degrees. In a mixing bowl, combine all ingredients, folding gently to stir. Put into lightly greased 13x9 glass baking dish. Top with corn flakes, drizzle butter on top. Bake for 1 hour at 325. Reduce heat to 300 degrees and bake for another 30 min, until golden brown in the middle.
Use cream of celery (or mushroom) for a vegetarian dish.
Use "O'Brien" potatoes with gr. pepper and onion. (Reduce sour cream to 8 oz.)
Add a layer of broccoli, or smoked sausage in between the potato mixture for a complete meal.
If you use regular salt, or onion/garlic salt, reduce to 1/2 tsp.