7 potatoes peeled, cooked and cubed or 1 package (24 oz) frozen hash browns (I ALWAYS USE
2 Cups Sour Cream
2 Cans cream of chicken soup
1 Cup cheddar cheese grated
1/2 Cup melted butter
1/3 Cup chopped onion
2 Cups crushed corn flakes
Mix all ingredients except corn flakes. Place in 9 x 13 pan. Melt 2 TBS butter and add to crushed corn flakes for topping. Put on top of the potatoes and bake at 350 for 30 minutes.
Graham Cracker Crust
Ingredients
3/4 graham cracker crumbs
1/4 Cup Sugar
1/2 Cup melted
Directions:
|
| Crush
graham crackers and put crumbs in a bowl. Reserve a 1/2 cup to sprinkle on top. (I put the graham crackers
in a large baggie and then use a rolling pin to crush them.) Mix in the
sugar. Add the melted butter and mix well. Pour into a 9x13 pan and
press the crumbs evenly to make the crust. Bake at 350ยบ for 15 minutes. |
Filling
1/2 gallon Vanilla Ice Cream
8 ounce frozen lemonade concentrate
Mix ice cream and lemonade concentrate in bowl. When thoroughly mixed put into the cooled graham cracker crust and top with reserved graham crackers. Freeze 6 hours or over night.