Melton’s Menu 

by Robbie Melton


2 lbs. frozen hash brown potatoes, thawed

1 t. salt

1/2 c. melted butter

2 T. minced onion

1/2 t. pepper

2 c. sour cream

1 can cream of potato soup

1 can cream of mushroom soup

1/2 c. milk

1/2 c. cheddar cheese, grated

dash of parsley flakes

2 c. corn flakes(before crushed), crushed


Place potatoes in a greased 9x13” baking dish. In a bowl, mix everything except the corn flake crumbs, cheese and parsley. Spoon creamed mixture over potatoes. Add parsley, then cheese, then crushed corn flakes on top. Bake at 350 degrees for 45-50 minutes.

This is one of Mrs. Wilber C. Smith’s recipes.