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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

POTATO CASSEROLE Recipe

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This recipe for POTATO CASSEROLE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-7 boiled potatoes,
1 can cream of chicken soup diluted with 1/4 cup water
1/4 cup melted butter
salt and pepper to taste
1 pint sour cream
1 cup shredded cheese
1 tbs chopped onions or chives
corn flakes
Directions:
Directions:
Wash and boil potatoes(leave at stage you can grate) Cool and peel. Grate on coarse part of grater. Place in buttered dripper pan. Mix together sour cream, soup and water, 1/2 cup cheese, onion or chives, salt and pepper. Put on top of potatoes, Top with crushed corn flakes and melted butter. Sprinkle on the other 1/2 cup cheese. Bake at 350 degrees for 30 minutes.
Personal Notes:
Personal Notes:
This is a good dish to take to family gatherings, or work parties. Also known as Funeral Potatoes through out the LDS church.

 

 

 

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