"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

California Cheesy Potatoes Recipe

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This recipe for California Cheesy Potatoes, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Flyte
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell's Cream of Mushroom/Chicken Soup
8oz. Sour Cream
1/2 Onion (diced)
2c shredded sharp cheddar cheese
1 pkg. frozen hash browned potatoes
Corn Flakes (or corn flake crumbs)
1 stick of butter

Directions:
Directions:
Preheat oven to 350
In a medium saucepan, combine soup, sour cream, onion, & cheese.
Cook over medium to high heat until cheese is melted.
Place thawed/crumbled hash browns in a 9x13" pan. Pour melted mixture over hash browns and mix thorougly.
Fill a gallon Zip-Lock baggie with corn flakes, zip bag, and crush into crumbs.
Melt 1 stick of butter in microwave for 30-60 seconds and pour into baggie.
Mix butter into corn flakes and pour over potato mixture.
Bake at 350 for 50-60 minutes (until corn flakes begin to brown).

Number Of Servings:
Number Of Servings:
9-12
Preparation Time:
Preparation Time:
1 hour 15 minutes (including baking)

 

 

 

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