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Jiffy Potato Casserole Recipe

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This recipe for Jiffy Potato Casserole, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Sie
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cr. of potato soup, 1 can cr. of celery soup,
1 cup milk, 1 8oz. sour cream, 1 small onion if desired, salt and pepper to taste, 1 2 lb Mr. Dell's frozen frozen shredded hashbrowns, 2 cups shredded sharp cheddar

Directions:
Directions:
Combine soups, milk, sour cream, onion, salt and pepper. Stir in hashbrowns. Put in a 9 x 13 cake pan. Bake at 350 for one hour. Stir in the 2 cups grated sharp cheddar cheese and bake for an additional 1/2 hour.

 

 

 

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