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Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. bag frozen hash browns
1 can cream of chicken soup
1 8 oz. sour cream
1 c. grated velveeta
1/2 c. margarine, melted
1/4 c. margarine, melted (set aside)
2 tsp. salt
1/2 c. milk
2 c. crushed corn flakes

Directions:
Directions:
Mix all of the ingredients in a 9 x 13-inch pan. Top with 2 cups crushed corn flakes and 1/4 cup melted butter poured over corn flakes. Heat in oven, 350-degrees for 1 hour or until bubbly.

Number Of Servings:
Number Of Servings:
6

 

 

 

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