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Sinful Potatoes Recipe

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This recipe for Sinful Potatoes, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Graves
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag hash browns ( 2 lb frozen)
1 medium onion, chopped
1 can cream of chicken soup
1 carton sour cream ( 16 oz)
8 oz Velveeta cheese
2 cups crushed corn flakes
1 stick butter
Salt and pepper to taste

Directions:
Directions:
Put potatoes in pyrex dish. Sprinkle onions on top. Salt and pepper. Top with 1/2 stick of melted butter. On top of the stive, heat soup, sour cream and Velveeta until smooth. Pour mixture over potatoes, mix well. Top with crushed corn flakes and the other 1/2 stick of melted butter. Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I usually let hash browns defrost first. If you do not have time, then you will have to cook about 15 minutes longer. I am not really crazy about cornflakes, so I substitute grated cheddar and bread crumbs for the cornflakes.

 

 

 

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