As I declared on Facebook, we have been eating out way to often lately. The thing is when we eat out we don’t always spend a lot, but it isn’t always the best food. Plus, quite honestly my kids and I would rather eat at home. For some reason in the summer time it is hard to motivate myself to make dinner.
I am going to start back at Sunday because we had my kids favorite side dish and that is “funeral potatoes”. If you have not made this traditional side dish you are missing out! Packed FULL of calories and fat this dish is true comfort food!
I bought Corn Flakes last week, the generic brand was BOGO, so I am trying to use them up this week. I am making the funeral potatoes, Corn Flake Chicken and cookies that call for Corn flakes this week!
Sunday – Baked chicken and funeral potato side dish. I marinated the chicken in mesquite seasoning first and it was awesome.
Monday – Went to Chilis for Kids Eat Free!
Tuesday – Spaghetti ( Paul made dinner)
Wednesday – Corn Flake Chicken
Thursday – I am going to make a crock pot chicken dish, any ideas? Help!
Friday – Homemade Pizza
- 32 oz bag of frozen shredded hash browns
- 2 (10 3/4 oz) cans Cream of Chicken Soup
- 2 cups Sour Cream
- 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
- 1/2 cup melted butter or margarine
- 1/2 c. chopped onion
- 2 cups finely crushed Corn Flakes
- 2 Tbs butter or margarine melted
Directions
- Grease 9×13 baking dish and preheat oven to 350
- In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
- Gently fold hash browns into mixture.
- Pour mixture into pan.
- Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
- Bake for 30 minutes.
- *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to











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