Sunday, April 4, 2010
Otherwise know as Ward Casserole Potatoes, and the slightly morbid Graveyard Potatoes. Either way they are a fantastic side dish to any meat.
1 bag frozen hashbrowns
1 can Health Valley Cream of Chicken soup
16 oz sour cream
2-3 cups medium cheddar cheese
1/2 cup diced onion
2 cups GF frosted flakes crushed
2 tbsp butter
salt and pepper
Preheat oven to 350. Spray 9x13 pan with non-stick cooking spray. In large bowl mix hashbrowns, soup, sour cream, cheese and onion. Season with salt and pepper. Spread evenly into 9x13 pan. Crush corn flakes,(sometimes I used frosted flakes if that's all I have. I like the sweetness) and mix with melted butter. Sprinkle flakes on top. Bake uncovered for 30-40 minutes.
So what do I think about this soup? Well, I am so glad to have found it. We use many recipes that call for the traditional cream of chicken. However it is not a complete substitute for the Campbell's version that we know and love. This soup is quite a bit thinner. The can is also bigger so I have to remember not to always dump the whole can into my recipes, or they might be too runny. Health Valley also makes a GF cream of mushroom soup. Again, it is not the perfect substitute, but will work in a pinch.