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"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 is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Potatoes - cooked and grated or frozen hash browns

Sauce for 9X13 pan

1 can cream of chicken soup ( not mixed with anything)
1 cup sour cream
1/3 cup chopped onion (or use onion flakes)
1/2 cup grated cheese

Corn flakes crushed

Put grated potatoes in casserole dish
Combine soup and sour cream and onion and cheese and warm

Pour over potatoes
Mix lightly

Top with crushed corn flakes drizzled with butter

Bake at 350 30 minutes

Personal Notes:
Personal Notes:
For a big casserole:
Triple or 4X sauce
Use frozen hash browns 1 1/2 -2 bags




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