"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from Sovereign Grace Bible Church of Redondo Beach, 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!

Contributor:  
Contributor:  
Jeanette VanAmburgh

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes
1/4 cup margarine
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped green onions
1 1/2 cup shredded Cheddar cheese
crushed cornflakes
2 Tablespoons melted margarine

Directions:
Directions:
Cook potatoes in jackets; cool, peel and grate. Heat 1/4 cup margarine with onions and saute. Add in chicken soup. Blend in cheese and sour cream. Stir in potatoes. Place in greased casserole dish. Mix cornflakes with melted margarine and sprinkle on potatoes. Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
10

 

 

 

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