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Peggy's Potato Casserole Recipe

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This recipe for Peggy's Potato Casserole, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Aldrine
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. pkg. frozen hash browns
1/3 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cheddar cheese soup
2 c. sour cream
2 c. grated cheese
2 c. crushed corn flakes
1/4 c. melted butter

Directions:
Directions:
Defrost potatoes - In large bowl mix rest of ingredients except cornflakes & butter with potatoes. Put into greased 9" x 13" casserole. Mix cornflake crumbs with melted butter. Sprinkle on top. Bake 350 degrees for l hour. May need to bake longer if refrigerated first.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Lots of variations of this recipe with soups, cheeses, etc. They all turn out good, just make sure it is baked long enough. Sometimes we leave out the onions for grandkids!

 

 

 

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