Recipe Detail

Sheryl's Scallop Potatoes

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 boxes - small box of corn flakes
  2. 4 - large potatoes
  3. 1 cans - cream of chicken soup
  4. 1 tubs - 16 oz. sour cream
  5. 1 packages - shredded cheddar cheese
  6. 1 bunches - green onions chopped
  7. - butter or margarine


1. Boil peeled potatoes until almost done; cool, slice.

2. Combine soup, cheese, sour cream and onions.

3. Layer in casserole dish - mix, potatoes, salt and pepper, mix, potatoes, salt and pepper, mix - until full, ending with mix. Add a few teaspoons of butter / margarine. Cover with ground corn flakes.

4. Cook at 350 for about an hour. If the corn flakes get too brown, cover with foil.

Easier version:
The same except use either frozen hash browns (thawed) or Simply Potatoes Shredded Hash Browns (near the eggs in the grocery store). Mix the hash browns with the rest of the ingredients and spread into a baking dish. Mix 2 cups of ground corn flakes in a small bowl with 2 tablespoons of melted butter and spread mixture over top. Bake at 350 for 45 minutes.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers