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CHEESEY POTATOES Recipe

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This recipe for CHEESEY POTATOES, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hoffman
Added: Tuesday, November 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. bag frozen hashbrowns
1/2 c. butter
1/2 c. onion, chopped
l can cream of chicken or mushroom soup
1 pt. sour cream
10 oz. chedder cheese
10 oz. mozzerella
2 c. corn flake crumbs
1/2 c. butter

Directions:
Directions:
Thaw potatoes. Melt 1/2 c. butter, add potatoes, onions, soup, sour cream and cheeses.
Mix together in a large bowl. Place in a casserole or 9X13 pan.
Melt remaining 1/2 c. butter and mix in corn flake crumbs. Sprinkle on top of hashbrown mixture.
Bake for 1 hour @ 350

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This dish was served at almost every family holiday dinner.

 

 

 

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