"Those who forget the pasta are condemned to reheat it."--Unknown

Breakfast Potato Casserole Recipe

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

Contributor:  
Contributor:  
Susan Meadows, Public Relations and Marketing
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 LB ) BAG FROZEN POTATOES ( you can use O’Brien potatoes too)
½ Cup Melted Butter
1 Cup Grated Cheddar Cheese
Garlic Salt
Onion Salt
1 Can Cream of Chicken Sout
1 Cup Sour Cream
Crushed corn flakes or potatoe chips ( I skip this part)

Directions:
Directions:
Place potatoes in 9 x 13 pan. Pour melted butter over potatoes. Mix other ingredients all together and put over potatoes. Crush corn flakes over the top. Bake at 350 degrees for one hour.

Number Of Servings:
Number Of Servings:
12

 

 

 

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