Flathead Lake Monster Potatoes

From Best of the Best from America Cookbook by Gwen McKeen and Barbara Moseley, c. 2005.

• Ready In: 40 mins
• Serves: 8
• Yields: 8 side dishes

Ingredients

• 2  lbs frozen hash brown potatoes
• 1 (10 3/4ounce) can  cream of mushroom soup
• 2  cups  grated cheddar cheese
• 2  cups sour cream
• 1⁄2 cup  chopped onion
• 1⁄4 cup butter, melted
• 1  cup  cooked  summer sausage

• TOPPING

• 2  cups  crushed  corn flakes
• 1⁄4 cup butter, melted

Directions

1. Combine hashbrowns, soup, cheese, sour cream, onion, melted butter, and summer sausage meat. Turn into a greased 9x13 pan.
2. Stir topping ingredients together. Sprinkle over potato mixture.
3. Bake at 350* for 30 minutes
4. VARIATION: Add 1/2 cup green or red bell pepper for added zest).