M.H.'s Potatoes

We apologize for being a little vague about the amount of shredded potatoes. This recipe has been around for so long that Ore Ida has changed its package size at least twice and thus the original "3 pkgs" is no longer accurate. The emphasis on "shredded" potatoes and "real" corn flake crumbs is intentional. After passing this recipe along to friends, a dish served later at their home and advertised as M.H.'s Potatoes was totally unrecognizable. The substitution of cubed potatoes and boxed crumbs made a noticeable difference, and not one we recommend.

Ingredients:

• Ore Ida shredded frozen potatoes (8-9 patties)
• 1 can cream of chicken soup
• 2 cups sharp cheddar cheese, shredded
• 1 pint sour cream
• 1 onion, finely chopped
• Salt and freshly ground pepper to taste
• 2 cups corn flake crumbs (not boxed crumbs)
• 1/4 cup butter, melted

Preheat oven to 325 degrees. Combine thawed potatoes with chicken soup, cheese, sour cream, onion, salt and pepper. Spread mixture in a buttered 2 quart casserole. Sprinkle evenly with corn flake crumbs and drizzle with melted butter. Bake at 325 degrees for 45 minutes, or until golden. If preparing ahead, refrigerate, covered until ready to cook. Since the dish will be going into the oven cold, uncover and bake at 325 degrees at least 60 minutes (or longer if required). 6-8 servings.