"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Potato Casserole Recipe

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

Contributor:  
Contributor:  
Rhonda Stillwagoner
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb Frozen Hash Brown Potatos
16 oz Sour Cream
1 can Cream of Mushroom Soup
2 1/2 c grated cheddar cheese
1/2 c milk
1/2 c butter
1/2 c onions
1 c crushed Corn Flakes

Directions:
Directions:
Mix together softened butter, sour cream, soup, onions, milk and cheese. Then carefully stir in hash browns. Pour into 9x13 casserole dish. Bake at 350 for 1 hour then sprinkle Corn Flakes over top and bake an additional 15 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is one of Candace's favorites. Recipe came from Peggy Walker.

 

 

 

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