"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Putney Smith
Added: Saturday, September 3, 2005


2 lb. pkg. frozen hash brown potatoes (slightly thawed)
1/2 cup butter melted
1 t. salt
1/2 t. pepper
1/2 cup chopped onion
1 can cream of mushroom soup
1 pint sour cream
10 oz. or 2 cups grated sharp cheese

2 cups crushed corn flakes
1/4 cup melted butter

Combine hash brown potatoes with melted butter, salt and pepper. Add onion, mushroom soup, sour cream and cheese. Pour into buttered 9 X 13 casserole. Mix corn flakes and butter for topping. Sprinkle over mixture and bake at 350 degrees for 45 minutes. For a main dish, add 2 cups cooked chicken or ham.




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