Molly Mormon

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This is my favorite recipe, one of my past Relief Society Presidents gave it to me, and her potatoes are the favorite!

Ingredients:

Bag of frozen scredded potatoes

2 large cans of Cream of Mushroom Soup

onion diced (use as much or as little as you want)

corn flakes or potatoe chips for topping

butter for toasting the corn flakes

Toast your corn flakes in butter in the oven until crunchy and golden, don’t over cook.  Mix your soup and potatoes together, put a handfull or two, maybe three of cheese into the mixture.  This is the best time to add small (very small) diced onions into the mixture. Ground cornflakes (or potatoe chips) into small pieces and cover the top of the soup, potatoe, and cheese mixture.  After that is done cover the top of the cornflakes with cheese.

Yikes!  Thanks for pointing out that I forgot the time and temp I use (although I know others do it differently):  I bake at 350 for 40-55 minutes. I do cover mine for the first 30 minutes, and then I uncover it for the remaining time.  I sometimes toast the topping whether I use cornflakes, potato chips, or bread crumbs.

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