This recipe for Potato Bake, by Marci Baldry, is from The Lefa L. Seran SNF Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb frozen hash browns 1 cube butter minced onions 1 can cream of mushroom soup 1 small container sour cream 1 small jar cheese whiz 2 cups corn flakes
Line bottom of 9x13 inch baking dish with frozen hash browns. Sprinkle with chopped onions and half of butter. Salt and pepper to taste. Heat soup, sour cream and cheese whiz until well blended. Pour over hash browns. Sprinkle corn flakes evenly over sauce. Add remaining butter and bake at 350º for 1 hour. Makes 8 servings.
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