This recipe for Cheesy Potatoes, by Betty Sherlock, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. frozen hash browns OR boiled & grated potatoes 1/2 c. oleo or butter melted 2 tbsp. dried onion 1 can cream soup (chicken, celery OR mushroom) 8 oz. sour cream 1/2 tsp. garlic powder 1 tsp. salt and pepper 2 c. grated cheese
Top with corn flakes mixed with butter if desired. Bake at 350 F for 45 minutes.
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