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Potato Casserole Recipe

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

Contributor:  
Contributor:  
Vanessa Young

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. frozen hash browns
1 can cream of mushroom soup
2 c. crushed corn flakes
c. oleo
c. chopped onions
1 tsp. salt
8 oz. sour cream
oleo, melted
tsp. pepper
2 c. Velveeta cheese, grated

Directions:
Directions:
Defrost potatoes. Melt c. oleo. Add salt and pepper to this, Grease casserole dish and put potatoes in it. Pour the oleo with the salt and pepper over the potatoes. Then pour the soup over this and add onions. Spread the sour cream evenly over top. Add grated cheese on top of sour cream and top with crushed corn flakes and c. melted oleo. Bake uncovered in 13x9" casserole dish for 30 to 45 minutes at 350.

 

 

 

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