"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato Casserole Recipe

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

Contributor:  
Contributor:  
Bette FitzPatrick
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. bag frozen hash brown or O'Brien potatoes
(thawed)
1 can Cream of Celery Soup
2 c. shredded cheddar cheese
1/2 c. butter (cut into small pieces)
1/2 c. onion (optional)
1 pt. sour cream
Topping:
1 c. corn flakes cereal (crushed)
1/4 c. butter (cut into small pieces)

Directions:
Directions:
Mix ingrediants together and put into buttered
9x13 baking pan. Top with corn flakes and butter pieces.
Bake 50 minutes at 350

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Great for a crowd. You can mix it together and refrigerate it the day before you bake it.

 

 

 

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