Food Storage Simplified

Ingredients:

1 Cup Shirley J Signature Cream Sauce Base
2 Cups Water
1 tsp Shirley J Chicken Bouillon
1/2 cup sour cream
1/3 cup onion, chopped (regular or green)
1 1/2 cups grated cheese
8 large potatoes boiled peeled and grated
2 cups corn flakes, crushed

Directions:

Whisk together: 1 cup Shirley J Cream Soup Base, 2 cups water, 1 teaspoon Shirley J Chicken Bouillon, Add: ½ cup sour cream, 1/3 cup. onion, chopped (or green onions), 1½ cups grated cheese, Mix and set aside. Put potatoes in a greased 9” x 13” baking dish. Pour soup mixture over the top of the potatoes and mix lightly. Sprinkle 2 c. crushed corn flakes on top. Cover with foil. Bake 30 minutes at 350º.

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