This recipe for Potato Casserole, by Sharon MacKinnon, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hash browns 1 tsp. salt 1/4 tsp. pepper 1/2 cup chopped onion 1 can cream of chicken soup 1 pt. sour cream 10 oz. grated cheddar cheese 3/4 cup melted butter 2 cups crushed cornflakes
Combine potatoes with 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend and pour into 3 qt. dish. Mix remaining butter and cornflakes. Sprinkle mixture over casserole. Bake 350º for 1 hour.
Note: May make ahead and freeze. Defrost and bake when ready.
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