"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Charlene's Potatoes Recipe

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This recipe for Charlene's Potatoes, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 sack frozen hash brown potatoes (or 1.5 boxes of hash brown patties, thawed)
2 c. sharp cheddar cheese, grated
2 cans cream of chicken soup
1 large carton (16 oz.) sour cream
Salt and pepper, to taste
2 c. corn flakes, crushed
1 c. butter, melted

Directions:
Directions:
Combine the soup and sour cream and mix thoroughly; add the potatoes and cheese and then salt and pepper to taste. Pour into a 9x13 pyrex dish or casserole.

In a small bowl, combine the crushed corn flakes and melted butter and crumble on top.

Bake at 350 F. for 60 minutes until nice and bubbly.


Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
A wonderful "crowd" favorite from my friend, Charlene Swanson. Whenever the Kiely's, Maher's, Meier's and Swanson's gather, Charlene always brings the potatoes!

 

 

 

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