Potatoes Romanoff Recipe

Name: Potatoes Romanoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 (2 lb.) pkg. frozen southern style hash brown potatoes; 1 medium onion, chopped; 2 Tbsp. margarine; 1 can cream of chicken soup, undiluted; 1 can cheddar cheese soup, undiluted; 1/2 tsp. salt; 1/4 tsp. pepper; 1 c. sour cream; 1 (13 oz.) can evaporated milk; 2 c. corn flake crumbs; 1 stick plus 2 tsp. margarine, melted

Servings: persons

1 (2 lb.) pkg. frozen southern style hash brown potatoes
1 medium onion, chopped
2 Tbsp. margarine
1 can cream of chicken soup, undiluted
1 can cheddar cheese soup, undiluted
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1 (13 oz.) can evaporated milk
2 c. corn flake crumbs
1 stick plus 2 tsp. margarine, melted

1
Spread potatoes in bottom of 9x13 baking dish and allow to thaw completely (2-3 hours).
2
In a sauce pan, brown onions in 2 tablespoons of margarine.
3
Stir in the soups, milk, sour cream, salt and pepper.
4
Stir and heat until mixture reaches the first hint of a simmer.
5
Then pour over potatoes and mix well.
6
Mix corn flake crumbs with melted margarine and spread over potatoes.
7
Bake uncovered about 50 minutes at 350u00b0.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 lb.) pkg. frozen southern style hash brown potatoes, 1 medium onion, chopped, 2 Tbsp. margarine, 1 can cream of chicken soup, undiluted, and more.

Yes, Potatoes Romanoff falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potatoes Romanoff

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