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This recipe for LINDA CLARK'S POTATOES, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


Big bag of Ore Ida Hash Browns thawed
1/2 c. melted margarine
1 t. salt
1/4 t. pepper
1/2 c. chopped onion
1 can cream chicken soup
16 oz. sour cream
Put in ungreased 9 x 13 baking dish.
Top with: 2 c. cornflakes mixed with 1/4 c. melted butter. Bake 350 for 45 minutes.

Similar recipe
4-1/2 c. peeled and shredded potatoes
1 c. sour cream
1 can (10.75) condensed cream of celery soup
2 c. shredded Cheddar cheese
c. chopped onion
1 c. cornflakes
1/2 c. unsalted melted margarine
1T. fresh chopped parsley (optional)

Preheat oven 350 and spray one 8 pan with cooking oil. In a large bowl, combine sour cream and soup, mix thoroughly. Add grated potatoes, cheese and onions. Mix well; po9ur into baking dish. Cover with foil and bake 350. In small bowl, combine the cornflakes with melted butter; sprinkle over potatoes. Bake uncovered for an additional 20 minutes. Remove from oven and sprinkle w/chopped parsley if desired.





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