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Emmaus Potato Casserole Recipe

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This recipe for Emmaus Potato Casserole is from Mueller/Bilberry Family & Friends Cookbook Project, 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:  
2 lb. bag Diced Hash Brown Potatoes (regular or with green and red bell peppers)
4 tbsp. Butter
1 can Cream of Chicken Soup
1 cup Sour Cream
1/2 cup chopped Green Onions
2 cups shredded Sharp Cheddar Cheese
1/2 tbsp. Salt

Topping:
1 cup Cornflakes, crushed
2 Tbls Butter, melted
Directions:
Directions:
Spray 9 x 13" pan. Preheat oven 350º.
Place melted butter, soup, sour cream, onions, cheese and salt in a large bowl. Mix well.
Break up hash brown potatoes. Add potatoes to the mixture and mix well.
Place potato mixture in prepared pan.
Mix the remaining butter (2 tbsp.) with the cornflake crumbs. Sprinkle over potatoes.
Bake 45 minutes or until potatoes are tender.

 

 

 

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