"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

BUFFET POTATOES Recipe

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This recipe for BUFFET POTATOES, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMY (MOLENKAMP) DEVROU
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 LB. FROZEN HASHBROWNS, THAWED
1/2 C. OLEO, MELTED
1 PT. SOUR CREAM (2 C.)
2 C. SHREDDED CHEDDAR CHEESE
1 TSP. SALT
1/2 TSP. PEPPER
2 C. CORN FLAKES
1 CAN CREAM OF CHICKEN SOUP
1/2 C. CHOPPED ONION
1/2 C. OLEO, MELTED

Directions:
Directions:
COMBINE POTATOES AND 1/2 C. OLEO IN LARGE BOWL; STIR IN SOUR CREAM, SOUP ONION, CHEESE, SALT AND PEPPER. PUT IN GREASED 9 X 13 PAN AND COVER WITH CORN FLAKES MIXED WITH OLEO. COVER WITH FOIL AND BAKE AT 350 FOR 20 MINUTES. UNCOVER AND COOK FOR 20 MINUTES LONGER.

Personal Notes:
Personal Notes:
CINDY'S RECIPE: ADD ANOTHER PT. OF SOUR CREAM & 1/2 BAG OF HASHBROWNS; DELETE ONION.

 

 

 

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