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1 Sauce Recipe (recipe on label)
Watkins Mushroom Soup Base
1/2 Cup / 125 mL Butter or Margarine, melted
2 Tbsp. / 30 mL Watkins Onion Flakes
1 teas. / 5 mL Watkins Potato Salad Seasoning
1/4 teas. / 1.2 mL Watkins Black Pepper
2 Cups / 500 mL Sour Cream
2 Cups / 500 mL Shredded Cheddar Cheese
2 pounds / 908 g Frozen Hash Brown Potatoes (Southern-style),
thawed
1/4 Cup / 60 mL Butter or Margarine, melted
2 Cups / 500 mL Corn Flakes, coarsely crushed
Watkins Paprika
Prepare mushroom sauce using label recipe. Stir in 1/2 cup / 125 ml butter and next six ingredients; mix well. Spoon into a 9 × 13-inch / 23 × 33-cm baking dish. Combine remaining butter with corn flake crumbs; sprinkle over top of potatoes. Sprinkle with paprika. Bake at 350ºF / 180ºC for about 1 hour. Makes 10 servings.
Nutritional Information
Per Serving:
Calories 570, Protein 11g, Carbohydrates 35g, Sodium 720mg, Fat
44g, Saturated fat 24g, Cholesterol 82mg, Dietary fiber 2g
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© Copyright 1999 The Rising Stars Team
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